Sweet Cornbread with Cottage Cheese and Greek Yogurt

Slice of sweet cornbread with cottage cheese drizzled with honey on a white plate.

Sweet Cornbread with Cottage Cheese and Greek Yogurt

Course: Breakfast, Dessert

Cuisine: Eastern European, Transylvanian

Diet: Halal, Low Fat

Keyword: best sweet cornbread, best sweet cornbread in a world, cornbread, sweet cornbread

Prep Time: 20

Cook Time: 40

Resting Time: 30

Total Time: 1 30

Servings: portions

Calories: 477kcal

Author: Laci

A traditional Transylvanian sweet cornmeal cake (mălai dulce) made incredibly moist with cottage cheese and Greek yogurt. Naturally sweetened with vanilla and lemon zest, it is perfect for breakfast or dessert.

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Metrics - US Customary

Equipment

1 mixing bowl
1 rectangular baking tray
1 hand mixer
1 parchment baking paper

Ingredients

Dry Ingredients:

250 g cornmeal yellow, fine
150 g wheat flour plain
1 tablespoon baking powder 1 sachet

Wet Ingredients:

400 g cottage cheese full-fat, or ricotta/cream cheese
4 pieces eggs large, separated into yolks and whites
200 g caster sugar
100 g unsalted butter softened at room temperature
2 teaspoon vanilla sugar or 1 teaspoon vanilla extract
400 g Greek yoghurt full-fat
1 piece lemon zest only, finely grated

For Serving:

1 tablespoon powdered icing sugar for dusting
1 tablespoon Runny honey for drizzling

Instructions

Cream the butter: In a large bowl, use a hand mixer to beat the egg yolks, softened butter, and caster sugar until you get a smooth, pale paste.
Add dairy and flavourings: Add the Greek yogurt, cottage cheese, vanilla sugar (or extract), and freshly grated lemon zest to the butter mixture. Continue mixing until well combined.
Mix the dry ingredients: In a separate bowl, whisk together the cornmeal, wheat flour, and baking powder.
Combine wet and dry: Pour the dry flour mixture into the wet ingredients and mix thoroughly until completely incorporated.
Whip the egg whites: In a clean bowl, whip the egg whites until stiff peaks form.
Fold the batter: Pour the whipped egg white foam over the heavy dough. Gently fold the whites into the batter with a whisk or spatula until just incorporated. Do not over-mix.
Rest the batter (Crucial Step): Let the mixed batter rest at room temperature for exactly 30 minutes. This softens the cornmeal and prevents a gritty texture.
Bake: Preheat your oven to 180°C (350°F). Line a rectangular baking tray with parchment paper and pour in the batter, levelling it with a spatula. Bake for 35 to 40 minutes, until the cake turns a beautiful golden colour and a toothpick inserted in the centre comes out clean.
Garnish and Serve: Transfer the hot cornbread to a chopping board and immediately dust generously with powdered icing sugar. Let it cool, cut into slices, and serve drizzled with honey.

Notes

Storage: Store leftover slices in an airtight container in the refrigerator for up to 4 days.
Cornmeal Type: Use fine or medium cornmeal. Avoid coarse polenta, as it will remain crunchy even after resting.

Nutrition