Ricotta Cornbread Recipes

RICOTTA FILLED CORNBREAD RECIPE (MALAY)

Steps:

• Preheat Oven to 350 degrees Fahrenheit
• In a mixer place all the cornbread ingredients together
• In a bowl, place the ricotta, eggs and sugar together. Mix until combined
• Spray a large rectangular casserole pan with nonstick spray
• add HALF of the cornbread mixture
• Bake in the oven until set - about 20-25 minutes
• Remove from oven
• Spread the WHOLE ricotta mixture on top
• Bake for 20-25 minutes
• Remove from the oven
• Spread the rest of the cornbread mixture evenly
• BAKE for 30-40 minutes or until browned on top
• Enjoy

RICOTTA CORNBREAD

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.

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.