RICOTTA CORNBREAD

Ricotta Cornbread image

Provided by Elsa Beene

Time 1h

Number Of Ingredients 13

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1½ c all purpose flour
½ c yellow cornmeal
1 c sweet corn cream style
2 eggs, beaten
1 c whole milk
4 Tbsp unsalted butter, melted
¼ c honey
¼ c ricotta cheese, whole milk
¼ c sugar
½ tsp salt
1 tsp baking powder
½ c bacon bits
1 Tbsp unsalted butter for greasing

Steps:

1. Preheat oven to 350⁰F and rack position in center. Butter a 8x8x2 in metal baking pan.
2. Dry ingredients: Combine flour, corn meal, sugar, salt, baking powder and bacon bits in a large bowl.
3. Wet ingredients: In a separate medium bowl, whisk together beaten eggs, milk, ricotta cheese, cream corn and honey.
4. Pour wet ingredients into dry ingredients bowl, mix well and then add melted butter.
5. Place the batter into a baking pan and bake for 45 minutes. Let the bread cool on a rack for 30 minutes. Slice corn bread into 9 squares and serve.