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blueberry ricotta cornbread

(2 ratings)
Smithal70 avatar
Recipe by
Amanda Smith
@Smithal70
Dunlap, IL

This yummy bread works as breakfast, dessert or a midday snack. The bits of corn and burst of juicy blueberries and soft mellow ricotta pockets makes this bread undeniably delicious.

(2 ratings)
yield 8 Wedges
prep time 5 Min
cook time 35 Min
method Bake

Ingredients For blueberry ricotta cornbread

  • 1 c
    all purpose flour
  • 1 c
    yellow cornmeal
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • 1 c
    whole milk
  • 1/4 c
    vegetable oil
  • 1
    egg
  • 4 Tbsp
    sugar
  • 1/4 tsp
    baking soda
  • 3/4 c
    cooked corn kernels removed from cob
  • 1/2 c
    ricotta cheese
  • 1 c
    fresh blueberries
  • 2 Tbsp
    all purpose flour
  • 1/4 c
    unsalted butter

How To Make blueberry ricotta cornbread

  • 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.
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