Description
A flavorful twist on classic cornbread with jalapeño and cottage cheese for a moist, tangy bite.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup cottage cheese
- 1/4 cup melted butter
- 1/4 cup honey
- 1 cup milk
- 2 jalapeños, diced
Instructions
- Preheat oven to 375°F. Grease a 9-inch baking pan.
- Mix cornmeal, flour, baking powder, and salt in a bowl.
- In another bowl, whisk eggs, cottage cheese, melted butter, honey, and milk.
- Combine wet and dry ingredients. Fold in diced jalapeños.
- Pour batter into the pan. Bake for 20-25 minutes until golden.
- Cool before slicing.
Notes
- Use full-fat cottage cheese for best texture.
- Remove jalapeño seeds for milder heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
