FYI: I baked mine in a 9 inch square pan for 25 minutes and got 12 servings. 2 pieces per person is sufficient but trust me, you'll be tempted to go back for more. You don't even need to slather on the butter...it's that luscious!
Wednesday, June 18, 2014
Cottage Cheese Cornbread
I LOVE Foster's Market salt and pepper skillet cornbread. It's one of my favorites, but this cottage cheese cornbread comes in a close second. You know how some cornmeal based recipes bake up dry and crumbly?
Well, this cornbread is the opposite of dry and crumbly! It is so moist and fluffy from the cottage cheese, buttermilk, oil and eggs. You can't even taste the cottage cheese, so if it's not your favorite dairy product, have no fear. You will still adore this cornbread. It's not super sweet either (only 2 T brown sugar and 1 C frozen corn in the whole batter), which makes for the perfect dinner accompaniment. Thanks again everybody likes sandwiches!
FYI: I baked mine in a 9 inch square pan for 25 minutes and got 12 servings. 2 pieces per person is sufficient but trust me, you'll be tempted to go back for more. You don't even need to slather on the butter...it's that luscious!
FYI: I baked mine in a 9 inch square pan for 25 minutes and got 12 servings. 2 pieces per person is sufficient but trust me, you'll be tempted to go back for more. You don't even need to slather on the butter...it's that luscious!
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