Hey there, cornbread lovers!
Are you in the mood for a cozy, comforting dish? I’ve got just the thing for you!
Today, I’m excited to share my cottage cheese jiffy cornbread recipe.
It’s soft, cheesy, and adds a twist to your usual cornbread.
Perfect as a side for dinner or just on its own with a bit of butter.
Let’s dive in and whip this up together!
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Easy |
Ingredients
- 2 packages of jiffy corn muffin mix
- 4 beaten eggs
- 3/4 cup melted butter
- 12 ounces of thawed frozen corn
- 1 medium finely diced onion
- 1 cup small curd cottage cheese
- 1 pinch of sugar
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
This ensures it’s at the right temperature when you’re ready to bake your cornbread.
Step 2: Prepare and Mix Ingredients
In a large bowl, combine 2 boxes of Jiffy corn muffin mix, 4 beaten eggs, 3/4 cup of melted butter, 1 (12 ounce) package of thawed frozen corn, 1 finely diced medium onion, 1 cup of small curd cottage cheese, and a pinch of sugar.
Mix well until everything is combined; note that the batter will be thicker than you might expect.
Step 3: Optional Ingredient Additions
If you want to add some extra flavor, consider mixing in one or more of the following ingredients into the batter before baking: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, or 1/2 cup of chopped fresh cilantro.
Stir to combine evenly.
Step 4: Pour Batter and Bake
Pour the mixture into a buttered 9″ x 13″ casserole dish, spreading it evenly.
Place it in the preheated oven and bake for 35-40 minutes, or until the top turns a golden brown and a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
Allow the cornbread to cool for about 10 minutes after removing it from the oven.
This cooling time enhances the flavor and makes it easier to cut into servings.
Enjoy your deliciously moist and flavorful cornbread!
