Full of sweet corn flavor this easy homemade cottage cheese cornbread is perfect addition to any meal. It’s made with all HEALTHY ingredients and moderate in calories. It may be plain but it is just beautiful!
Last week I got the idea to do a recipe makeover on my blog. I’ve never done it before, so I thought, it could be fun! 🙂 For the makeover, I decided to go with an old Croatian recipe that my grandma use to make. A recipe is called “Zagorska Zlevka”. This dish is well known in the region where I was originally from – a northwest Zagorje county in Croatia. But it’s probably familiar to all of you as well. So I took the old recipe and adapted it to be more HEALTHY, flavored and nutritious. 🙂
In Croatia, it’s called “Zagorska Zlevka” or “Zagorska Zlevanka” (literal translation would be “poured cake”), but you may know it by the name – CORNBREAD. When I was researching for this recipe I’ve found out that cornbread is a native American dish and that European explorers learned the original recipes from Indians and transformed it to cornbread we know and make today. So this recipe is like hundreds of years old. Whoa right?! 🙂
In my country, “Zagorska Zlevka” aka cornbread was considered a pauper’s food, food for hard workers and it was made from ingredients that were available to simple peasant family those days – eggs, corn, and cows milk. Originally Croatian Zlevka is made of full-fat homemade cow cheese and sour cream, and off course corn meal/flour. It’s known for its sweet taste and simple, plain look. It’s almost forgotten meal in my country, so with this recipe, I try to revive it and bring it to modern family tables.
As I said, my grandma and my late grand grandma use to make this cornbread, so it’s quite special to me. It reminds me of two of them, the old grandma’s house and my lovely Zagorje.
This cornbread is made with all HEALTHY ingredients. The traditional recipe calls for full-fat cheese and sour cream. Instead, I used low-fat cottage cheese and Greek yogurt. Those ingredients are rich in protein and low in fat, which makes this cornbread protein-packed, wholesome but moderate in calories. Also, instead of using regular granulated sugar, I used healthier option – raw honey. It provided enough sweetness to the cornbread, but being neutral in taste, it did not distract sweet corn flavor.
The main ingredients in this easy homemade cottage cheese cornbread are eggs, cornmeal, and corn flour. I also added some spelt (dinkel) grits, which enriched cornbread with healthy easily-digestible fibers. I also used healthy coconut oil, and I added a bit of vanilla extract which gave the cornbread wonderful warm aroma.
Perhaps your first impression may be that this cornbread surely has a rough texture, because of grits and cornmeal, but believe me, the texture of this cornbread is irresistibly soft and fragrant. It may seem as a plain cornbread, but it’s just beautiful fragrant cake!
This easy homemade cottage cheese cornbread is light but very fulfilling. Is best served warm, so don’t hesitate to have a slice straight from the oven for the unforgettable rustic experience. Serve it with homemade jam or yogurt for a super healthy wholesome breakfast. Easy homemade cottage cheese cornbread is an ideal after-workout meal too – it’s rich in protein, carbohydrates, and healthy fats. It gives lots and lots of energy and it’s low in calories.
I’m not sure, is it because of the sweet corn aroma, or sourness of cottage cheese in every bite, or the irresistible vanilla flavor, but this cornbread is just amazing. My husband liked it too. He noticed that even I used different ingredients, the cornbread flavor remained quite old fashioned. I really hope you going to like this cornbread too.
Let me know what you think when you try this recipe. 🙂
Easy Homemade Cottage Cheese Cornbread
Full of sweet corn flavor this easy homemade cottage cheese cornbread is perfect addition to any meal. It's made with all HEALTHY ingredients and moderate in calories. It may be plain but it is just beautiful!
- 1 cup corn flour
- ½ cup corn meal polenta
- 3 tablespoon spelt grits dinkel wheat or hulled wheat
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan salt
- 5 large eggs
- 3 tablespoons honey or syrup
- 2 teaspoons vanilla extract
- 2 tablespoons coconut oil melted and cooled + more for greasing the pan
- 1 cup Greek yogurt
- 2 cups cottage cheese
Preheat the oven to 392F (200C). Grease 13 x 9'' (33x23cm) baking pan with coconut oil.
In a bowl, mix the dry ingredients, corn flour, corn meal, grits, baking powder, and salt.
In a separate bowl beat the eggs. Add honey or syrup, vanilla extract and coconut oil.
Stir the dry ingredients into the wet.
Add Greek yogurt and cottage cheese. Lightly whisk the mixture and pour into baking pan.
Bake 30-35 minutes, or until the cake is nicely browned (do the toothpick test).
Serve immediately with honey or homemade jam.
Recipe NotesAs a measure I used UScup (240ml). Add more honey or syrup if you want sweeter tasting cornbread. You can replace spelt grits with any whole grain grits.
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Check OUT my other healthy desserts 😉