Ricotta Cornbread

Elsa Beene


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


☆☆☆☆☆ 0 votes

9 squares
15 Min
45 Min


  • 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.

Printable Recipe Card

About Ricotta Cornbread

Course/Dish: Other Side Dishes
Main Ingredient: Flour
Regional Style: Southern
Hashtag: #cornbread

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