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–+ servings
Ricotta filled Cornbread Recipe - Delicious cornbread made with buttermilk and filled with ricotta cheese. Perfect hot, warm or cold. A nice side dish idea.
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Ricotta Filled Cornbread Recipe (Malay)

Course Side Dish
Cuisine Jewish
Keyword cornbread, eastern european recipe, jewish recipes, malay, ricotta filling
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 297kcal

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
US Customary - Metric

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

Calories: 297kcal | Carbohydrates: 43g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 309mg | Potassium: 245mg | Fiber: 2g | Sugar: 22g | Vitamin A: 336IU | Calcium: 168mg | Iron: 1mg