This Ricotta Cornbread is soft, buttery, and filled with a creamy ricotta layer in the center. A nostalgic, comforting recipe that’s perfect for brunch, holidays, or as a side dish 💛
Ricotta Cornbread (Malay-Inspired Recipe)
This isn’t your average cornbread. This ricotta cornbread is layered, rich, and filled with creamy cheese right in the center 😍
It’s based on a traditional Jewish recipe called malay, passed down from my grandmother. It’s one of those recipes that feels simple but tastes incredibly special.
Soft crumb, slightly tangy from the buttermilk, and that creamy ricotta surprise in the middle, made with cornmeal… trust me, you’ll want seconds.
Why You’ll Love This Ricotta Cornbread
- Super moist and tender texture
- Creamy ricotta filling in the center
- Perfect sweet + savory balance
- Great for brunch, holidays, or everyday baking
- Tastes amazing warm or cold
What Is Malay?
Malay is a traditional Jewish cornbread-style dish that’s slightly sweet, rich, and often layered. This version keeps that tradition but adds a creamy ricotta filling that makes it extra special.
It’s the kind of recipe that feels nostalgic and comforting with every bite.
How This Cornbread Is Different
Unlike traditional cornbread, this one is baked in layers:
- First layer bakes slightly
- Then the ricotta filling is added
- Then the final layer goes on top
This creates that beautiful layered look and gives you creamy bites in every slice.
Tips For Perfect Ricotta Cornbread
- Do not skip pre-baking the first layer
- Use full-fat ricotta for the best texture
- Do not overmix the batter
- Let it cool slightly before slicing for clean layers
Troubleshooting
Why is my cornbread dry?
It may be overbaked or overmixed. Check doneness early.
Why is the ricotta layer disappearing?
The base layer may not have baked long enough before adding the filling.
Why is it too dense?
Overmixing the batter can make the texture heavy.
Frequently Asked Questions
Can I make this ahead of time?
Yes! It tastes great the next day and can be served warm or cold.
Can I freeze ricotta cornbread?
Yes, wrap tightly and freeze for up to 2 months.
What can I serve with this?
It pairs well with soups, stews, or as part of a brunch spread.
This recipe always reminds me of my grandmother. Every bite brings back those flavors from home and makes me feel just a little closer to her 💛
If you make this ricotta cornbread, tag me @LivingSweetMoments so I can see your creations!
Ricotta Cornbread (Malay Recipe)
Ingredients
For Cornbread
- 1 1/2 cups cornmeal
- 3/4 cup all-purpose flour
- 1 cup + 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 3 cups buttermilk
For Ricotta Filling
- 15 oz ricotta cheese
- 2 large eggs
- 2 tablespoons sugar
Instructions
For Cornbread
- Preheat oven to 350°F
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt
- Add the eggs and buttermilk and mix until just combined, do not overmix
For Ricotta Filling
- In a medium bowl, mix the ricotta cheese, eggs, and sugar until smooth and creamy
Assembly
- Grease a large rectangular baking dish with nonstick spray
- Pour HALF of the cornbread batter into the prepared dish and spread evenly
- Bake for 20–25 minutes or until the layer is set but not fully cooked
- Remove from oven and gently spread the ricotta filling evenly over the baked layer
- Return to the oven and bake for another 20–25 minutes or until the ricotta layer is slightly set
- Remove from oven and carefully spread the remaining cornbread batter on top
- Bake for 30–40 minutes or until golden brown and fully cooked through
- Let cool slightly before slicing and serving
Notes
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!