ricotta cornbread

Name: Ricotta Cornbread
Prep time: 15 min
Cook time: 45 min
Yield: 9
Cuisine: Southern
Ingredients: 1½ cup(s) all purpose flour; ½ cup(s) yellow cornmeal; 1 cup(s) sweet corn cream style; 2 - eggs, beaten; 1 cup(s) whole milk; 4 tablespoon(s) unsalted butter, melted; ¼ cup(s) honey; ¼ cup(s) ricotta cheese, whole milk; ¼ cup(s) sugar; ½ teaspoon(s) salt; 1 teaspoon(s) baking powder; ½ cup(s) bacon bits; 1 tablespoon(s) unsalted butter for greasing

12 Pinches 1 Photo

Elsa Beene

North Pole, AK

Updated on Apr 6, 2018

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

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield 9 squares

Ingredients

1½ cups all purpose flour
½ cup yellow cornmeal
1 cup sweet corn cream style
2 - eggs, beaten
1 cup whole milk
4 tablespoons unsalted butter, melted
¼ cup honey
¼ cup ricotta cheese, whole milk
¼ cup sugar
½ teaspoon salt
1 teaspoon baking powder
½ cup bacon bits
1 tablespoon unsalted butter for greasing

How To Make ricotta cornbread

Step 1

Preheat oven to 350⁰F and rack position in center. Butter a 8x8x2 in metal baking pan.

Step 2

Dry ingredients: Combine flour, corn meal, sugar, salt, baking powder and bacon bits in a large bowl.
Step 3

Wet ingredients: In a separate medium bowl, whisk together beaten eggs, milk, ricotta cheese, cream corn and honey.
Step 4

Pour wet ingredients into dry ingredients bowl, mix well and then add melted butter.
Step 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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