Gluten-Free Cottage Cheese Cornbread

Our family loves a good vegetarian soup, stew or chili accompanied by cornbread, especially when it's cold outside. Here's a quick and easy recipe for cornbread that is almost a meal in itself - nutritious, moist and gluten-free.



Ingredients:

1 cup cornmeal
1 cup all-purpose gluten-free flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 cup buttermilk*
1 cup small curd cottage cheese
1/4 cup oil or butter
1 cup corn

* If you don't have buttermilk on hand, pour 1 tablespoon of vinegar in a 1 cup measuring cup, top measuring cup with milk, and let stand for 5 minutes before adding to the other ingredients.

Directions:

1. Pre-heat oven to 375 degrees.
   
2. Mix the cornmeal, gluten-free flour, baking powder and salt in a medium-size bowl.
3. Whisk the sugar, oil, buttermilk and cottage cheese in a larger bowl.
4. Stir the dry ingredients into the wet ingredients, then fold in the corn.
5. Pour mixture into a greased 8-inch square baking pan.
6. Bake 40-50 minutes, until a toothpick in the center comes out clean and the top is golden brown.
7. Let cool slightly before cutting; serve warm with butter, honey....
8. Another option is to place each serving of the cornbread in the bottom of individual bowls, ladle stew or chili over the top, and garnish with grated cheese.
   

Serves 8-10