Blueberry Ricotta Cornbread

Amanda Smith

By
@Smithal70

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.


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Comments:

Serves:

8 Wedges

Prep:

5 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 c
all purpose flour
1 c
yellow cornmeal
1 Tbsp
baking powder
1/2 tsp
salt
1 c
whole milk
1/4 c
vegetable oil
1
egg
4 Tbsp
sugar
1/4 tsp
baking soda
3/4 c
cooked corn kernels removed from cob
1/2 c
ricotta cheese
1 c
fresh blueberries
2 Tbsp
all purpose flour
1/4 c
unsalted butter

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American