Delicious Ricotta Filled Cornbread Recipe! An easy-to-make side dish for any occasion. Just try a slice!
Ricotta-filled Cornbread Recipe
Delicious cornbread recipe made with buttermilk and filled with ricotta cheese. Perfect hot, warm, or cold. A nice side dish idea for dinners, brunch, or even breakfast celebrations. Use any cornmeal you have on hand, but I recommend using this one.
This cornbread recipe is based on a famous Jewish dish called “malay”. My grandmother taught me this recipe and we make it all the time. It’s sweet, savory, and bursting with flavor.
The cornmeal gives the bread a soft crumb that makes it fork-tender. The ricotta in the middle is super yummy! Now that you have tried this method, you will never go back to the same old cornbread again.
When you make this cornbread recipe, bake an extra batch to keep in the fridge. It tastes delicious cold as a breakfast cake or served warm as an appetizer or side dish. My grandmother always serves it with a dollop of sour cream on top. But that’s optional.
I love recreating my grandma’s recipes. She lives in Venezuela and unfortunately, I can’t see her all the time. Tasting her flavors makes me feel closer to her. She’s a genius in the kitchen and her flavors are always spot on. And I am not saying that because she’s my grandma, she’s also a famous cookbook author.
Making this Cornbread Recipe is very easy. The only thing you have to keep in mind is that each layer is baked before adding the next one. That way you get the perfect 3 layers setup. It looks prettier and tastes better too. You can choose to add cheese on top if you’d like.
The buttermilk gives it a beautiful acidic taste that’s wonderful. Once you taste this, you’ll be hooked. I am so glad that I made a big batch and we’ve been eating it every day for the past week.
I hope you can make this delicious Cornbread recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Ricotta Filled Cornbread Recipe (Malay)
Ingredients
For Cornbread
- 1 1/2 Cups Cornmeal
- 3/4 Cups All Purpose Flour
- 1 Cup + 2 Tablespoons of sugar
- 1 Teaspoon Salt
- 2 Eggs
- 3 cups Buttermilk
- 1 Teaspoon Baking Powder
For Ricotta Filling
- 15 oz Ricotta Cheese
- 2 Eggs
- 2 Tablespoons Sugar
Instructions
For Cornbread
- Preheat Oven to 350 degrees Fahrenheit
- In a mixer place all the cornbread ingredients together
For Ricotta Filling
- In a bowl, place the ricotta, eggs and sugar together. Mix until combined
Assembly
- 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
Nutrition
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Love your recipes! i live in your grand’s country, where you don’t find buttermilk, is yogurt ok? in what proportion?
Thanks!
Blima Kahn
Wow Blima, you live in Romania? that’s awesome!
For buttermilk substitute: instead of using 3 cups of buttermilk use 3 cups of milk mixed with 3 tablespoons of vinegar. Let it stand for 5 minutes and then use it in the recipe
Let me know how it comes out!