Blog :: Ramblings of a health nut

Cottage Cheese Corn Bread

Posted on 24 Jan 2011 by maisha (posted in: blogs)

Savory and moist corn bread. The perfect accompaniment to chili, soup, or a salad. Or topped with poached eggs for a hearty and healthy breakfast.

Cottage Cheese Corn Bread (serves 6)



  • 90 g (1/2 c) cornmeal/polenta
  • 73 g (1/2 c) whole wheat flour
  • 25 g (2 tbsp) ground flaxseed
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt (*optional)
  • 1/4 tsp ground black pepper
  • 2 tsp dried thyme


  • 200 g (1 c) low-fat cottage cheese
  • 1 egg
  • 1 tbsp olive oil
  • 120 mL (1/2 c) skim milk
  • 2 tsp honey


  • 2 scallions (bosui of lenteui), finely chopped
  • 1/2 c (~ 100 g) canned corn, drained and rinsed
  • 30 g of 4 year old cheese, finely grated


  1. In a large bowl, whisk together the dry ingredients. Use a fork to whisk in the stir-ins.
  2. In a separate bowl, whisk together the wet ingredients.
  3. Add the wet mixture to the dry mixture, stirring until just combined (don't overmix).
  4. Pour into a lightly greased baking pan and bake on middle oven rack until golden and an inserted knife comes out clean (30-45 minutes).


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