Best Cornbread Ever

"This is the best cornbread I've ever had. The cottage cheese melts into the batter and tastes great. Try the optional add-ins. This is a great complement to chili."
photo by Kristine at photo by Kristine at
photo by Kristine at
photo by spregnall photo by spregnall
photo by Paul in Owens Cross photo by Paul in Owens Cross
photo by Paul in Owens Cross photo by Paul in Owens Cross
photo by Paul in Owens Cross photo by Paul in Owens Cross
Ready In:
1 pan (9x13)




  • Preheat oven to 375 degrees.
  • Combine all ingredients and mix well -- it will be thicker than you expect.
  • Pour into buttered 9" x 13" casserole dish.
  • Bake in oven for 35-40 minutes until golden brown.
  • This cornbread is very moist and dense.
  • For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro.
  • Let it cool for 10 minutes for best flavor.

Questions & Replies

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  1. yooper
    This was awesome! The cottage cheese makes it extra tender and provides a nice "tangy" flavor. I added the canned green chili's and the shredded cheddar cheese....I figured "it's 'Zaar day, what the heck!" Two of my dinner guests asked for the recipe!
  2. Miss Annie
    Excellent cornbread. It was very moist, and not dry and crumbly like plain Jiffy Mix cornbread. I was very pleased with the taste. I did add some chopped green chiles to give it a kick. The bread was delicious, and I will use this recipe again. Thanks for sharing.
  3. Tebo3759
    I really like cornbread but I find a lot of cornbread turns out dry and crumbly. This sure did not. It was moist and good. I also added some chili and parmesan cheese. This will be made again. Thanks Zookeenee
  4. lisa brown
    Zookeenee, you are right! This is the best cornbread ever!
  5. Taylor Giles
    This is fantastic! I tried it with a bit of honey instead of the sugar. It was really moist, even the next day.


  1. Faeanne
    I used this recipe as a regular cornbread (omitting the corn- I love it that way, but didn't have any on hand). It was by far the best cornbread I've made. And so easy! I used sour cream instead of cottage cheese (it's what I had). I backed it in my oval stone dish for 35 minutes and it came out perfect. A nice golden crust on the outside & soft inside. My sons & nephew claimed it the best cornbread they ever ate & to only make it this way from now on. I might add a bit more sugar next time just because I like things sweet, but it tasted awesome the way it was too.
  2. Scoutie
    I used sour cream instead of the cottage cheese, added 1 cup of sharp grated cheddar cheese and omitted the pinch of suger. It was very moist and went well with the chile. Thanks for posting!
  3. Luvs2Cook
    LOVED IT! I omitted the onion and used sour cream instead of cottage cheese. I also used frozen petite corn. Maybe next time I'll try it with the green chilies and/or cheddar cheese...or maybe I won't ('cause it was just so darn good as is). I also like that I don't have to worry about over-mixing. Thanks Zookeenee!
  4. sherrilljoy
    This bread was moist, but did lack in flavor. I will use sour cream instead of cottage cheese next time and green onions instead of white. I'll also add green chilies or cheddar cheese for more flavor. A good 'starting point' recipe but definitely needs some add-ins.
  5. Moonridge
    OK - This IS the best cornbread ever! Dense and moist, mmmmm. I substituted sour cream for the cottage cheese and it worked great.


My wife and I have 3 kids and own a toy company - I love to cook and even threw an Iron Chef themed party!
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