cottage cheese cornbread & elsewhere…

housekeeping: So how’s everyone doing with the new site? I’m a bit worried about the RSS feeds. Bloglines is giving me a bit of grief and I’ve heard some rumblings about Google Reader. Is everything fine or have you experienced some issues? Email me!

It’s pretty easy to whip up a pan of cornbread, but it can be a bit trickier coming up with something that isn’t dry, bland and a step away from the garbage bin. My usual remedy is to add cheese – and it obviously works, as I’ve done HERE. But if you don’t want all the heaviness that cheddar cheese sometimes has, cottage cheese is a pretty wonderful substitute. I also love adding in some frozen corn for texture and some diced green onions or diced green chili certainly wouldn’t be remiss here. I found this recipe on Closet Cooking and it sounded ideal. The results are a moist and light cornbread that is both delicious on it’s own or with a good spicy chili.

You can find me dishing the dish on kitchen knives over at Poppytalk. Want to know what the best kitchen knife is? Well, I’m probably not going to tell you. But if you are afraid to cook because you aren’t sure what you need, then this is the guide for you.

50 comments to “cottage cheese cornbread & elsewhere…”

  1. 1
    CookiePie   March 12, 2010 at 1:18 pm

    Mmmmm — cottage cheese in cornbread — I would never have thought of it but it sounds delicious!

  2. 2
    holdyourspin   March 12, 2010 at 2:11 pm

    I’ve had issues with Google Reader – I don’t know if there’s something special/different I should have done to add the site, but all I get is a list of bullet points – the first sentence of the second paragraph of the most recent entry, “More recent posts from ELS” (with the titles of the next two most recent entries), and “Filed in”/”Tags” with the lists of each of those.

    It does let me know when there’s an entry though, so I just have to make sure I click through to your site because I CAN’T read it on GR, which I used to do (unless I intended to leave a comment, but I’m a quiet lurker, so that didn’t happen too often).

  3. 3
    Rawbean   March 12, 2010 at 3:44 pm

    Yes cottage cheese sounds amazing!

    By the way the RRS feed from your site to my blogspot is working just fine I believe.

    And one other thing – I had this cornbread at Bandidas and they served it with honey butter (which essentially was just honey blended with butter – I tried it at home). It tasted so good on the cornbread. I feel I need to spread the news!

  4. 4
    kickpleat   March 12, 2010 at 5:43 pm

    Cookiepie, it’s a very good thing!

    holdyourspin: I’m trying to figure out why just the url of this site doesn’t have a proper feed, but this feed does work in Google Reader: So try it out and it should solve all your problems. Thanks for letting me know!

    Thanks Rawbean for both the rss & honey butter info. Now i’m dreaming of honey butter. Love Banditas!

  5. 5
    Briana   March 12, 2010 at 7:00 pm

    That is a beautiful pan!!!

  6. 6
    Jabba   March 12, 2010 at 7:03 pm

    I LOVE the new site – especially the cartoons! (Well, and the recipes of course!) I also had no problem re-linking to you on my blog.

  7. 7
    crystal   March 12, 2010 at 7:39 pm

    my mom’s trick is cheddar cheese and a little jalapeno. sooooo good.

  8. 8
    Claire   March 12, 2010 at 8:58 pm

    Thanks for that correct link for my google reader – now it looks good there. You should include that somewhere easy to find. I was so sad when it wasn’t showing up correctly!

  9. 9
    lona   March 12, 2010 at 9:32 pm

    I’ve had very good results adding yogurt to my cornbread for more moisture. Mother swears by applesauce and her cornbread never makes it past dinner. I’ve tried cottage cheese but find that the curds do not distribute evenly through the batter. I would substitute yogurt for the buttermilk in the recipe above.

  10. 10
    Lois   March 13, 2010 at 12:09 am

    Hey I switched over to your new blog home (using Google Reader) and it has worked fine!

  11. 11
    Joanne   March 13, 2010 at 6:06 am

    Cottage cheese cornbread?!?! Sounds cheesy and delicious. What I really need is to make some chili…mmmmmm

  12. 12
    radhi   March 13, 2010 at 7:04 am

    i second claire’s comment! thanks for the correct link. love your new home!

  13. 13
    Suzy   March 13, 2010 at 7:23 am

    Yum yum yum! I’m anti dry cornbread, and have issue with cornbread that isn’t just a little sweet too..this sounds like it would be right up my alley!

  14. 14
    mangocheeks   March 13, 2010 at 9:35 am

    I’ve only recently discovered I like cornbread, when I made some jalapeno cornbread muffins. Yours is another recipe I want to try.

  15. 15
    Bijoux   March 13, 2010 at 9:39 am

    I LOVE corn bread! The typical dryness of corny bread is not really an issue for me as I tend to dunk it into stews and such but I do like the idea of using cottage cheese in lieu of cheddar. And ditto to other posters, the jadeite glass pan in the photo is a beauty. I had never even heard of jadeite until a year ago. I bet it’s a second hand treasure!

  16. 16
    kickpleat   March 13, 2010 at 10:08 am

    Thanks Briana, I love it too!

    Thanks Jabba, good to hear.

    Crystal, I will try the jalapeno next.

    Claire, it’s in the sidebar but it’s a bit tricky to find as you have to hit the little orange RSS feed bird near the top. I’ll make it more visible, thanks.

    Iona, I didn’t have that problem with the curds as I didn’t even notice them in there. But I really do love your applesauce tip!

    Yay, good to hear Lois.

    Joanne, a perfect time to kill to birds with one stone.

    Thanks Radhi!

    Suzy, I think you’ll like this one…a good balance of flavours.

    Mangocheeks, I’m def going to try adding jalapenos to my next batch.

    Bijoux, the pan was bought at Winners! A few years ago they were re-producing jadite and the bay sold it but it was so expensive, so I lucked out in getting a cheap piece at Winners.

  17. 17
    Jenny   March 13, 2010 at 3:14 pm

    I agree, moistness is the issue with cornbread. Cottage cheese sounds really good. I made a recipe awhile ago which called for pouring a big pool of cream onto the top before baking it, and that also worked really well.

  18. 18
    Bijoux   March 13, 2010 at 3:33 pm

    No way!!! Winners?? Darn, I need to make more frequent visits to that store 🙂

  19. 19
    Dana   March 13, 2010 at 3:45 pm

    Cottage cheese in corn bread – that sounds awesome! And I’m guessing it is not as much of a gut bomb as some other recipes. I’m totally trying this next time!

  20. 20
    geek+nerd   March 13, 2010 at 7:43 pm

    I’m having the same problems as holdyourspin in Google reader – FYI!

  21. 21
    Katina   March 13, 2010 at 10:34 pm

    Love the new site!

  22. 22
    radioactivegan   March 13, 2010 at 10:39 pm

    I’m using google reader and haven’t had any problems. I use the “next” toolbar button to scroll through my blog list instead of the actual reader, so that might help. i still love the new layout!

  23. 23
    Rose-Anne   March 14, 2010 at 8:16 am

    I love the chair pose that you used for your photos! That’s so cute. I just got a digital camera and my eyes have been opened to the magic of photography.

    Oh, and cottage cheese cornbread? Yes please! I’ll take a slice 🙂

  24. 24
    jeane   March 14, 2010 at 10:40 am

    I like your website very much and I’ve added you to my friendfeed. No technical problems reading your site whatsoever.
    Thanks for the great recipes en nice reading stuff.

  25. 25
    kickpleat   March 14, 2010 at 6:56 pm

    Ha, Jenny, I’d imagine a big pool of cream would help!

    Bijoux, I know, it’s always full of surprises.

    Nope, no gut bomb here, Dana.

    Geek+Nerd, just sent you an email!

    Thanks Katina.

    Good to hear, radioactivevegan!

    Thanks, Rose-Anne, I only have one major window so I have to make use of it!

    Thanks Jeane, good to hear.

  26. 26
    Sprout   March 15, 2010 at 6:41 am

    This photo is very Orangette-esque. You two both of such great style. Thanks for sharing this recipe, it’s definitely a must-try!

    ps – I visited your city for the first time this weekend. Hell yeah for Japadogs!

  27. 27
    wenchie   March 15, 2010 at 7:56 am

    The feed’s showing up fine in bloglines and dreamwidth :).

    mmh, the cornbread looks lovely (and so simple and light). I shall experiment I think – it’s such a good side for chilli when you’ve a houseful.

  28. 28
    Kristin   March 15, 2010 at 1:17 pm

    Yeah, its not showing up in Google Reader. It just says, “Generated feed for…” and it gives the first few lines of your post. You have to click through to read or see pictures.

  29. 29
    Tracy (Amuse-bouche for Two)   March 15, 2010 at 6:30 pm

    I’m in love with that dish…and I’m positive that the cornbread and I would become fast friends. 🙂

  30. 30
    Emily   March 16, 2010 at 6:22 am

    I have been enjoying your site for the past couple of years through Google Reader, but I, too, am having trouble reading it now. You can’t even get the title of the recipe in the feed, unfortunately, so you have to click through to even get a sense of what’s been posted. I miss the old site!

  31. 31
    Megan Gordon   March 16, 2010 at 7:57 am

    LOVING the new design. Very sweet. Congratulations on the Ready Made gig, too. You’re a dream team over there! And I’m particularly happy to stumble across this recipe because I’ve got some cottage cheese hanging out in the fridge with no plans and, of course, always frozen corn. Thanks!

  32. 32
    kickpleat   March 16, 2010 at 10:31 am

    Sprout, hope you had a great time in our city! And thanks for mentioning my photo 🙂

    Wenchie, glad the feed is fine for you! And yes, this is a mighty fine cornbread.

    Kristin: please change your feed url to and it WILL work.

    Tracy, the dish is awesome and so are the contents.

    Emily, I sent you an email but please don’t hate the new site!

    Thanks Megan!

  33. 33
    julie   March 16, 2010 at 9:07 pm

    I made this on the weekend to serve with your smoky spicy bean chili. They were both delicious. Cornbread is long gone but had the leftover chili tonight with some homemade cheese biscuits.

    Love your site and your recipes.

  34. 34
    Ashley   March 18, 2010 at 8:32 pm

    I agree – a lot of cornbreads can be kind of dry. I love the idea of adding cottage cheese!

  35. 35
    kickpleat   March 21, 2010 at 1:16 pm

    julie, so glad you enjoyed both recipes!

    ashley, it’s the perfect remedy for cornbread dryness.

  36. 36
    Carolyn Jung   March 25, 2010 at 9:24 am

    What a great way to make cornbread moister. Do you think ricotta would do the same trick? I always seem to have leftover ricotta around after making one dish or another. Would be great to have another option for using it up.

  37. 37
    kickpleat   March 25, 2010 at 9:46 am

    Carolyn, I haven’t tried it with ricotta, but I’m sure it would work well. Try it out and share!

  38. 38
    Lauren   March 27, 2010 at 11:32 am

    I made this cornbread last night, to have with chicken stew, and it is moist, more “cakey” and not as much “heavy bready”. I couldn’t taste the cottage cheese. Just the two of us, so had to freeze most of it, but I got plans for chili next week and will eat more of it then. Thanks for the recipe!

  39. 39
    kickpleat   March 29, 2010 at 2:47 pm

    Lauren, it’s surprisingly light which I loved. So glad you tried it out.

  40. 40
    Stephanie   April 9, 2010 at 5:33 am

    I hate to tout canned anything, but I have to say that the best cornbread I’ve ever made called for a can of creamed corn. The whole thing got eaten in a flash (I’ve had the same issues with cornbread and the garbage bin), and right here is the first time I’ve admitted the secret ingredient. 😉

  41. 41
    kickpleat   April 11, 2010 at 4:56 pm

    Stephanie, I’ve had cornbread with canned cream corn before and it was awesome. No need to fear!

  42. 42
    Manuela Olarte   May 21, 2010 at 3:13 pm

    We recently made cornbread with cottage cheese in my foods class. It was a regional lab. I seriously loved it but i don’t remember seeying vivid corn in it like you can in these pictures. Is there any way you can eliminate that?

  43. 43
    xine   October 18, 2010 at 8:53 pm

    weird… this is the 2nd time I have made these, and I am pretty sure that last time I forgot the eggs–and I certainly did this time–since they aren’t written up in the description part. Hm. I wonder what these are *supposed* to taste like.

  44. 44
    kickpleat   October 18, 2010 at 9:01 pm

    Manuela, don’t use the corn?

    xine, dammit! my bad. the eggs go in with the buttermilk and oil and sugar. they’re supposed to taste good? did you not add the eggs at all?

  45. 45
    xine   October 18, 2010 at 9:38 pm

    nope no eggs. obviously they tasted good the first time, since i made them again. they taste fine really. hunh. i’ll be doing them yet again so will report back with the difference.

  46. 46
    Danabee   January 1, 2011 at 7:34 pm

    This was great. I used white whole wheat flour and some medium grind whole grain cornmeal. We ended up with a nice “rustic” textured cornbread. Not that fine crumb cake-like stuff which, while it has its place (I love all things corny), isn’t really what I want when I want cornbread. And so moist! This is a keeper.

  47. 47
    Renee Summers   May 6, 2011 at 8:03 am

    Wonderful. Lovely color and taste- had it with spicy thai curry and coconut milk and oh did they go together nicely! Definitely a great side for anything hot/spicy. With less spicy dishes, I might put in some garlic/more spices.

    Thanks for this!

  48. 48
    Dragonmaster   June 10, 2019 at 8:46 am

    What is up with all this sweet cornbread? Did you know that sugar is bad for you? If you want a dessert I have a suggestion, bake a cake, add corn to it if your are a fan.

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