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Baking recipe · from the recipe book

Lemon Dill Corn Kernel Cornbread Loaf

A tender, golden loaf bright with fresh dill and lemon zest, studded with sweet corn kernels and mild chive-like green onion, with creamy pockets of cottage cheese.

Lemon Dill Corn Kernel Cornbread Loaf

Ingredients

  • 1⅓ cups170 gYellow cornmeal, whole-grain
  • 1 cup130 gAll-purpose flour
  • 1½ tbsp20 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp4 gLemon zest
  • 2 large100 gEggsat room temperature
  • 1 cup (240 ml)240 gButtermilk, low-fat
  • ½ cup120 gCottage cheese, 2%
  • ¼ cup60 gOlive oildivided
  • 1 cup120 gCorn kernels, frozenthawed and patted dry
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 2 medium30 gGreen onionsthinly sliced, green parts used like chives

Steps

  1. Thaw the frozen corn kernels and pat them dry, finely chop the dill and thinly slice the green onion before you start.
  2. Preheat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan with about one teaspoon of the olive oil and line the bottom with parchment.
  3. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper and lemon zest.
  4. In a second bowl, whisk the eggs, buttermilk, cottage cheese and the remaining olive oil until well combined.
  5. Pour the egg mixture into the cornmeal mixture and stir gently with a spatula until just combined; a few lumps are fine.
  6. Fold the thawed corn kernels, chopped dill and sliced green onion into the batter until evenly spread through.
  7. Scrape the batter into the pan, smooth the top and bake 45 to 50 minutes, until golden and a toothpick in the center comes out clean.
  8. Cool in the pan for 10 minutes, then turn out onto a rack and cool at least 30 minutes 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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