Ricotta Cornbread (Malay Recipe)

Ricotta filled Cornbread Recipe - Delicious cornbread made with buttermilk and filled with ricotta cheese. Perfect hot, warm or cold. A nice side dish idea.

This ricotta-filled cornbread, also known as Malay, is soft, slightly sweet, and layered with a creamy ricotta filling. It’s the perfect balance of fluffy and rich, making it ideal for breakfast, brunch, or as a comforting side dish. A nostalgic recipe that feels like home in every bite.

Course Side Dish

Cuisine Jewish

Keyword cornbread, eastern european recipe, jewish recipes, malay, ricotta filling

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 297kcal

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

Do not skip partially baking the first layer; this step prevents the ricotta filling from sinking

Do not overmix the batter; mixing just until combined keeps the cornbread soft and tender

If the top layer is browning too quickly, loosely cover with foil during the last 10–15 minutes of baking

Use whole milk ricotta for the creamiest texture and best flavor

Let the cornbread cool slightly before slicing so the layers can fully set

You can store leftovers in the refrigerator for up to 4 days and reheat before serving

This recipe tastes great both warm and cold, perfect for breakfast or as a snack

Nutrition