Blueberry Ricotta Cornbread

1
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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Preheat oven to 375.
2In a large bowl, sift together 1 cup flour, cornmeal, baking powder and salt.
3In a separate bowl, whisk together milk, oil, egg, sugar and baking soda. Gently fold wet ingredients into dry ones until just combined.
4Carefully coat the blueberries with the 2 tablespoons flour and fold them into the batter along with the corn and cheese.
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.
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.

About Blueberry Ricotta Cornbread

Main Ingredient: Fruit
Regional Style: American