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.
prep time
5 Min
cook time
35 Min
method
Bake
yield
8 Wedges
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/4 cup vegetable oil
- 1 - egg
- 4 tablespoons sugar
- 1/4 teaspoon baking soda
- 3/4 cup cooked corn kernels removed from cob
- 1/2 cup ricotta cheese
- 1 cup fresh blueberries
- 2 tablespoons all purpose flour
- 1/4 cup unsalted butter
How To Make blueberry ricotta cornbread
-
Step 1Preheat oven to 375.
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Step 2In a large bowl, sift together 1 cup flour, cornmeal, baking powder and salt.
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Step 3In a separate bowl, whisk together milk, oil, egg, sugar and baking soda. Gently fold wet ingredients into dry ones until just combined.
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Step 4Carefully coat the blueberries with the 2 tablespoons flour and fold them into the batter along with the corn and cheese.
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Step 5Melt 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.
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Step 6Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Other Desserts
Category:
Sweet Breads
Category:
Other Breads
Category:
Other Snacks
Ingredient:
Fruit
Method:
Bake
Culture:
American
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