I remembered an old recipe that marked my childhood, and I want to share the best sweet cornbread recipe in a world, with cottage cheese and yoghurt.

Mixing Egg Yolks With Butter

Put the egg yolks, butter, and sugar in a bowl and mix everything with a hand mixer until you get a homogeneous paste.

Mixed Ingredients

Add the yoghurt, the vanilla extract and continue mixing; continue with the cottage cheese and lemon zest. Pour the flours over the ingredients and mix until incorporated.

Cornbread Batter

Take the egg whites and mix them until we get a foam. Pour the foam over the dough and mix gently until completely incorporated.

Preparing to Bake

Take a baking tray lined with baking paper, pour the composition into the tray and level it with a spatula.

Baked Cornbread

Heat the oven to 180 Celsius (356 F), put the tray and bake for about 35-40 minutes until it is golden, after sprinkling it with powdered sugar.

Serving the Sweet Cornbread

After it cooled completely, cut cake slices and serve them on a plate. You can sprinkle more powdered sugar and pour a little honey on top.