Real Recipes From Real Home Cooks ®

ricotta cornbread

Recipe by
Elsa Beene
North Pole, AK

The ricotta cheese and bacon bits balance the sweetness of this cornbread

yield 9 squares
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For ricotta cornbread

  • 1½ c
    all purpose flour
  • ½ c
    yellow cornmeal
  • 1 c
    sweet corn cream style
  • 2
    eggs, beaten
  • 1 c
    whole milk
  • 4 Tbsp
    unsalted butter, melted
  • ¼ c
  • ¼ c
    ricotta cheese, whole milk
  • ¼ c
  • ½ tsp
  • 1 tsp
    baking powder
  • ½ c
    bacon bits
  • 1 Tbsp
    unsalted butter for greasing

How To Make ricotta cornbread

  • 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.

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