Farmer's Cheese Cornbread

Submitted by HappyMommy1422

"Another recipe cut from the newspaper. I've always used ricotta when making this and my family absolutely loves it."

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 2 loaves

ingredients

• 7⁄8 cup unsalted butter
• 2⁄3 cup minced red bell pepper
• 2⁄3 cup minced yellow onion
• 2 cloves garlic, minced
• 2 cups farmer cheese or 2 cups ricotta cheese
• 1⁄2 cup whole milk
• 2 large eggs, beaten
• 2 cups yellow cornmeal
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 tablespoons minced fresh herbs, such as parsley and thyme
• 2 tablespoons baking powder
• 1⁄4 teaspoon kosher salt

directions

1. Preheat oven to 375°F Butter two 2-by-8-by-4-inch loaf pans.
2. Heat the butter in a small skillet over low heat.
3. Add the bell pepper, onion and garlic and cook until softened, about 3 minutes.
4. Set aside.
5. Beat the farmer’s cheese with an electric mixer until smooth.
6. Add the milk and eggs one at a time and beat until each is incorporated.
7. Add the bell pepper mixture and beat until combined.
8. Combine the corn meal, flour, sugar, herbs, baking powder and salt in a separate bowl.
9. Reduce the speed on the mixer to low.
10. Slowly add the corn meal mixture until combined.
11. Divide the batter between the 2 loaf pans and bake for 30 minutes until the top is golden.
12. Allow to cool 30 minutes before inverting the pan to remove the bread.

Reviews

[ZaidsMommy]

I used cottage cheese for the ricotta and added cheddar, this cornbread was incredibly flavorful and dense. It was perfect with the vegetable soup I made.