High Protein Cottage Cheese Cornbread

5 from 1 vote

Moist, lightly sweet skillet cornbread made with blended cottage cheese and Greek yogurt. About 12g of protein per slice, with no protein powder.

Prep Time10

Cook Time20

Rest Time10

Total Time40

Course: bread, Breakfast, Side Dish

Cuisine: American

Servings: slices

Heat the oven to 400°F and grease a 10-inch skillet. For crispier edges, heat the skillet in the oven while it preheats.
Blend the cottage cheese, Greek yogurt, eggs, melted butter, and honey until completely smooth, about 30 seconds, with no curds left.
1 1/2 cups 2% cottage cheese, 1/2 cup nonfat Greek yogurt, 3 large eggs, 5 tbsp unsalted butter, 3 tbsp honey
In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt.
1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 3/4 tsp kosher salt
Pour the wet ingredients into the dry and fold just until no dry streaks remain. If the batter is stiff, add up to 2 tbsp milk. Rest the batter for 10 minutes.
2 tbsp milk
Spread the batter in the skillet and bake for 20 minutes, until golden and a toothpick in the center comes out clean.
Cool for 15 minutes before slicing into 8 wedges.

If using 4% cottage cheese or full-fat Greek yogurt, use 4 tbsp butter.
Store in an airtight container in the fridge for up to 4 days. Warm it up in the microwave for a few seconds or in the air-fryer for 2-3 minutes before enjoying.
Nutrition is an estimate based on 2% cottage cheese and nonfat Greek yogurt.