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.
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 try this method, you will never go back to same ol’ 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 serve it warm as an appetizer or side dish. My grandmother always serves it with a dollop of sour cream on top. But that’s totally 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 make 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 thisÂ 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 also 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 absolutely wonderful. One 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.Â If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 1/2 Cups of Cornmeal
- 3/4 Cups of All Purpose Flour
- 1 Cup + 2 Tablespoons of sugar
- 1 Teaspoon of salt
- 2 eggs
- 3 cups of Buttermilk
- 1 Teaspoon of Baking Powder
- 15 oz tub of Ricotta Cheese
- 2 Eggs
- 2 Tablespoons of sugar
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