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-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.

RICOTTA BREAD

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).

PEAR, RICOTTA AND ROSEMARY CORN MUFFINS

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.

FARMER'S CHEESE CORNBREAD

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.

RICOTTA TOASTS WITH MELON, CORN AND SALAMI

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.