Blueberry Ricotta Cornbread Recipes

BLUEBERRY CORNBREAD

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.

BLUEBERRY CORNBREAD WITH HONEY BUTTER

Steps:

• Spray a 9-inch square or round cake pan. Dust with about 1 1/2 tbsp yellow cornmeal. Preheat oven to 375°.
• In a large bowl, whisk together the flour, corn meal, sugar, baking powder, and salt.
• In a smaller bowl, whisk together the melted butter, milk, and eggs. Pour the wet ingredients into the dry ingredients and whisk until just combined - there may be small lumps and that's OK. Finish by folding with a large spoon to make sure all is incorporated from the bottom of the bowl.
• Fold the 2 cups of blueberries into the batter, pour it into the prepared pan and lightly smooth down the top of the batter. Finish off the top by sprinkling 1 tablespoon of sugar over the batter.
• Bake for 40-45 minutes (mine was perfect at 40 minutes) until toothpick comes out clean. It will be very lightly brown on top. Let cool in the pan for 20 minutes. Run a paring knife around the edges of the pan and turn out onto a rack. Cool for an additional 20 minutes until completely cooled. Use a serrated knife to cut pieces.
• To make the honey butter, mix together the butter, honey, salt and cayenne until totally blended. Serve with cooled cornbread.

CHEF JOHN'S BLUEBERRY CORNBREAD

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.

BLUEBERRY RICOTTA CORNBREAD

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.

BLUEBERRY RICOTTA SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
• In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
• Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.

BLUEBERRY CORNBREAD IN A SKILLET

Steps:

• Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
• While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
• Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
• Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
• Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

RICOTTA-BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
• Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
• Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
• Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
• Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.

BLUEBERRY CORNBREAD

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.