Too much cottage cheese makes many versions of this deliciously hearty cornbread bland. What is the best way to give it a shot in the arm?
Why This Recipe Works
Recipes for this hearty cornbread call for corn muffin mix, chopped onion, buttermilk, cottage cheese, and frozen broccoli, and too often they turn out wet and wan. Our first step was to nix the mix and make our own cornbread. For a bread that’s moist but not wet, we eliminate the buttermilk, using just cottage cheese instead, and thoroughly pat dry the broccoli. To amp up flavor, we sauté the onion in butter before adding it in and stir hot sauce and cheddar cheese into the batter. For convenience, we bake the bread in the same skillet we use to sauté the onion, and a final sprinkling of cheese on top creates a flavorful brown crust.
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