Best 6 Ricotta Cornbread Recipes
Ricotta cornbread is a delectable treat that combines the sweet flavors of cornbread with the creamy richness of ricotta cheese, resulting in a moist, tender, and flavorful bread. This Southern specialty is easy to make and can be enjoyed as a side dish or a snack. Whether you prefer a classic recipe or a more modern twist, there are numerous variations of ricotta cornbread to suit your taste. With its simple ingredients and delicious results, this dish is sure to become a favorite in your kitchen.
Let's cook with our recipes!
RICOTTA FILLED CORNBREAD RECIPE (MALAY)
Provided by Tiffany
Time 1h30m
Number Of Ingredients 10
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-CORNMEAL PANCAKES
Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 45m
Number Of Ingredients 13
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.
RICOTTA BREAD
"This moist, slightly sweet bread is one of my favorites to prepare in my bread machine," says Jenet Cattar of Neptune Beach, Florida. Jenet's recipe produces a smaller loaf, which is especially nice for households with one or two people.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1 pound).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
PEAR, RICOTTA AND ROSEMARY CORN MUFFINS
Indulge yourself by spreading a pat of butter over each of these warm, scrumptious pear and ricotta muffins. Add a drizzle of honey for that over-the-top goodness. -Joseph Sciascia, San Mateo, California
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a microwave-safe bowl, combine golden raisins, orange juice, butter and rosemary; microwave, covered, on high 1 minute. In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, ricotta and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in raisin mixture. Gently stir in pears (batter will be thick). Divide batter among 12 greased muffin cups. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 203 calories, Fat 5g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
FARMER'S CHEESE CORNBREAD
Another recipe cut from the newspaper. I've always used ricotta when making this and my family absolutely loves it.
Provided by HappyMommy1422
Categories Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F Butter two 2-by-8-by-4-inch loaf pans.
- Heat the butter in a small skillet over low heat.
- Add the bell pepper, onion and garlic and cook until softened, about 3 minutes.
- Set aside.
- Beat the farmer’s cheese with an electric mixer until smooth.
- Add the milk and eggs one at a time and beat until each is incorporated.
- Add the bell pepper mixture and beat until combined.
- Combine the corn meal, flour, sugar, herbs, baking powder and salt in a separate bowl.
- Reduce the speed on the mixer to low.
- Slowly add the corn meal mixture until combined.
- Divide the batter between the 2 loaf pans and bake for 30 minutes until the top is golden.
- Allow to cool 30 minutes before inverting the pan to remove the bread.
Nutrition Facts : Calories 2224.6, Fat 88.1, SaturatedFat 51.3, Cholesterol 425.9, Sodium 1551.6, Carbohydrate 307.8, Fiber 14.1, Sugar 111.8, Protein 58.1
RICOTTA TOASTS WITH MELON, CORN AND SALAMI
Fresh cantaloupe and corn star in these meal-worthy toasts. They are mixed with spicy salami to complement their sweetness. You can use any cured meat with a kick, such as black pepper salami, cubed Spanish chorizo or torn soppressata. Whole-milk ricotta, made extra creamy with "milk" scraped from the corn cobs, is spread on crusty bread, then topped with the salad of melon, corn, salami, plus almonds and cilantro. Play with the balance of sweet, spicy, juicy and crunchy by adding fresh chile, thinly sliced cucumbers or snap peas or swapping the melon for stone fruit.
Provided by Ali Slagle
Categories sandwiches
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Use the blunt edge of a knife to scrape any corn milk off the cobs into a medium bowl. Add the ricotta to the corn milk, season with salt and pepper, and set aside.
- In a large bowl, stir together the corn kernels, cantaloupe, salami, cilantro, almonds and vinegar. Season generously with salt and pepper, then taste and adjust salt, pepper and vinegar until the flavors pop. (The salad will keep covered and refrigerated for up to 5 hours. Add the cilantro and almonds just before serving.)
- When ready to eat, cut or rip the baguette into 4 pieces crosswise, then cut or rip in half lengthwise through the middle (as if you're making a sandwich). Toast if you'd like. Spoon the ricotta onto the cut sides of the baguette, then top with the salad.
Tips:
- Use fresh and high-quality ingredients for the best results.
- Make sure the cornmeal is finely ground for a smooth texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter, as this can result in a tough cornbread.
- Bake the cornbread in a preheated oven for the best results.
- Let the cornbread cool for a few minutes before serving.
Conclusion:
Ricotta cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be customized to your liking. Whether you like it sweet or savory, there's a ricotta cornbread recipe out there for you. So next time you're looking for a new side dish to try, give ricotta cornbread a try. You won't be disappointed!
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