Best Blueberry Ricotta Cornbread Recipes

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CHEF JOHN'S BLUEBERRY CORNBREAD



Chef John's Blueberry Cornbread image

This blueberry cornbread was the best cornbread I've ever had and super easy to make.

Provided by Chef John

Categories     Cornbread

Time 1h

Yield 12

Number Of Ingredients 11

2 large eggs
1 cup white sugar
1 cup milk
1 cup buttermilk
12 tablespoons unsalted butter, melted
2 cups all-purpose flour
2 cups cornmeal
4 teaspoons baking powder
2 teaspoons fine salt
1 teaspoon baking soda
4 cups fresh blueberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x13-inch baking dish.
  • Whisk eggs and white sugar together in a bowl vigorously for 1 minute; add milk, buttermilk, and melted butter and mix together.
  • Mix flour, cornmeal, baking powder, salt, and baking soda together in another bowl. Stir into the wet ingredients. Fold in blueberries.
  • Transfer batter to the prepared baking dish.
  • Bake in the center of the preheated oven until a skewer inserted into the center comes out clean, 50 to 60 minutes. Let cool before cutting and serving.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 60.2 g, Cholesterol 64 mg, Fat 13.7 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 8 g, Sodium 637.3 mg

BLUEBERRY CORNBREAD



Blueberry Cornbread image

My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1-1/4 cups soy or 2% milk
1/3 cup canola oil
1 cup fresh or frozen blueberries

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY CORNBREAD



Blueberry Cornbread image

Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.

Provided by matt151617

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 cup cornmeal
1 cup all-purpose flour
½ cup white sugar
3 teaspoons baking powder
1 teaspoon salt
2 eggs
⅔ cup milk
½ cup vegetable oil
2 cups blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
  • Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 59.8 g, Cholesterol 64.2 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 668.3 mg, Sugar 23.3 g

BLUEBERRY RICOTTA CORNBREAD



Blueberry Ricotta Cornbread image

This yummy bread works as breakfast, dessert or a midday snack. The bits of corn and burst of juicy blueberries and soft mellow ricotta pockets makes this bread undeniably delicious.

Provided by Amanda Smith

Categories     Other Snacks

Time 40m

Number Of Ingredients 14

1 c all purpose flour
1 c yellow cornmeal
1 Tbsp baking powder
1/2 tsp salt
1 c whole milk
1/4 c vegetable oil
1 egg
4 Tbsp sugar
1/4 tsp baking soda
3/4 c cooked corn kernels removed from cob
1/2 c ricotta cheese
1 c fresh blueberries
2 Tbsp all purpose flour
1/4 c unsalted butter

Steps:

  • 1. Preheat oven to 375.
  • 2. In a large bowl, sift together 1 cup flour, cornmeal, baking powder and salt.
  • 3. In a separate bowl, whisk together milk, oil, egg, sugar and baking soda. Gently fold wet ingredients into dry ones until just combined.
  • 4. Carefully coat the blueberries with the 2 tablespoons flour and fold them into the batter along with the corn and cheese.
  • 5. Melt butter in a 9-inch cast-iron skillet over medium-high heat, making sure to coat bottom and sides completely. Cook butter 2 to 3 minutes, until it starts to color and smell nutty. Scrape batter into skillet.
  • 6. Place skillet in oven and bake until bread is golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool 5 minutes. Cut into wedges and serve.

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