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Baking recipe · from the recipe book

Dill Cornmeal Cottage Cheese Loaf with Onion

A tender, slightly crumbly cornmeal loaf with a crisp golden crust, bright with fresh dill and lemon zest and sweetened by soft sautéed onion.

Dill Cornmeal Cottage Cheese Loaf with Onion

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • ⅔ cup80 gYellow cornmeal, whole-graindivided: 70 g for the batter, 10 g for the pan
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup225 gCottage cheese, 2%
  • ⅔ cup (160 ml)160 gMilk, 2%
  • 2 large100 gEggsroom temperature
  • ¼ cup60 gUnsalted buttermelted and cooled slightly, plus a little for greasing
  • 2¼ tsp10 gOlive oil
  • 1 medium110 gYellow onionfinely chopped
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 2 tsp4 gLemon zest

Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little of the melted butter, then sprinkle in the 10 g portion of the cornmeal and tilt the pan to coat the bottom and sides.
  2. Warm the olive oil in a small skillet over medium heat, add the onion and cook, stirring, for 6 to 8 minutes until soft and lightly golden. Transfer to a plate and let it cool for 5 minutes.
  3. In a large bowl, whisk the flour, the remaining 70 g of the cornmeal, the baking powder, the baking soda, the salt and the black pepper.
  4. In a second bowl, whisk the eggs, then whisk in the cottage cheese, the milk and the rest of the melted butter.
  5. Stir the cooled onion, the dill and the lemon zest into the egg mixture.
  6. Pour the egg mixture into the flour mixture and fold with a spatula just until no dry flour remains; the batter will be thick and a little lumpy.
  7. Scrape the batter into the prepared pan and smooth the top.
  8. Bake for 55 to 60 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then turn the loaf out onto a rack and cool for at least 1 hour before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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