BLUEBERRY RICOTTA CORNBREAD
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.
Provided by Amanda Smith
Categories Other Snacks
Time 40m
Number Of Ingredients 14
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.
RICOTTA CORNBREAD
The ricotta cheese and bacon bits balance the sweetness of this cornbread
Provided by Elsa Beene
Categories Other Side Dishes
Time 1h
Number Of Ingredients 13
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.
LEMON-RICOTTA CORNMEAL WAFFLES
Slightly dense waffles with a hint of lemon flavor and ricotta cheese for richness. If you like corn muffins, I think you will like these. Pairs well with fresh berries.
Provided by Kim's Cooking Now
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 406.1 calories, Carbohydrate 52.2 g, Cholesterol 133.9 mg, Fat 16.6 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.2 g, Sodium 622.6 mg, Sugar 13 g
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.
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
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