Recipe Ingredients
For Cornbread:
- 1 cup (2 sticks) unsalted butter, melted, plus more for greasing skillet
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 1 1/4 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup Galbani Whole Milk Ricotta Cheese
- 1 cup whole milk
- 4 large eggs
For whipped ricotta and serving:
- 2 cups Galbani Whole Milk Ricotta Cheese
- 1 tablespoon pure honey
- Pinch kosher salt
Recipe Directions
- For cornbread: Preheat oven to 375°F and coat a 12-inch deep cast-iron skillet with butter. Whisk cornmeal, flour, sugar, baking powder and salt together in large bowl until combined. Make well in center of dry ingredients and add ricotta cheese, milk, butter and eggs and mix to combine.
- Pour batter into prepared skillet. Bake until light golden-brown and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Allow to cool at room temperature for 20 minutes before slicing.
- For whipped ricotta and serving: Blend ricotta cheese, honey and salt together in food processor until smooth. Serve cornbread with whipped ricotta and enjoy.
