Farmer's Cheese Cornbread

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Total Time
20 mins
30 mins

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

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  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.