Best 5 Ricotta Cornbread Recipes

RICOTTA FILLED CORNBREAD RECIPE (MALAY)

Steps:

• Preheat Oven to 350 degrees Fahrenheit
• In a mixer place all the cornbread ingredients together
• In a bowl, place the ricotta, eggs and sugar together. Mix until combined
• Spray a large rectangular casserole pan with nonstick spray
• add HALF of the cornbread mixture
• Bake in the oven until set - about 20-25 minutes
• Remove from oven
• Spread the WHOLE ricotta mixture on top
• Bake for 20-25 minutes
• Remove from the oven
• Spread the rest of the cornbread mixture evenly
• BAKE for 30-40 minutes or until browned on top
• Enjoy

RICOTTA CORNBREAD

Steps:

• 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.

BLUEBERRY RICOTTA CORNBREAD

Steps:

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

LEMON-RICOTTA CORNMEAL WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
• Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
• Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

RICOTTA-CORNMEAL PANCAKES

Steps:

• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, ricotta, orange juice and zest, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
• Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
• Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve, topped with supremed oranges, warm honey, and a dollop of ricotta.