Total Time
50mins
Prep 20 mins
Cook 30 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

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.