Best Ricotta Cornbread Recipes
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.
RICOTTA CORNBREAD
The ricotta cheese and bacon bits balance the sweetness of this cornbread
Provided by Elsa Beene
Categories Other Side Dishes
Time 1h
Number Of Ingredients 13
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.
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