BLUEBERRY RICOTTA CORNBREAD
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
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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