Girls Girls Girls
This is officially the week of the GIRL. Three friends gave birth to beautiful baby girls, and two others found out they’re pregnant with girls. All this estrogen makes me want to run out and buy girlie things, like tutus and sparkly shoes. I even had the pleasure of meeting one of the sweet newborns two nights ago at the hospital!
This exciting news, plus last minute dinner plans Tuesday, and the dodge ball championship game last night (we lost in the finals), has made the jam-packed week fly by. I had the best intentions of staying home all week and cooking, but things didn’t go exactly as planned. For that reason, I dig into my unposted reserve of deliciousness to bring you Blackberry Ricotta Cornbread from Eat Make Read.
When I first made this recipe, it was eaten as a side dish, but it also could pass for dessert or a breakfast treat. It doesn’t matter how you eat, just make sure that you do. The blackberries and ricotta added an unexpected element to an otherwise ordinary cornbread. There was something homey about this warm slice that I just loved, and so did others; the entire pan was gobbled up in no time, leaving no leftovers to speak of.
Blackberry Ricotta Cornbread
What You Need
- 1 cup all-purpose flour, plus 2 Tablespoons
- 1 cup yellow cornmeal
- 1Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1/4 cup vegetable oil
- 1 egg
- 4 Tablespoons sugar
- 1/4 teaspoon baking soda
- 1 cob cooked corn, kernels removed (about 3/4 cup)
- 1/2 cup ricotta cheese
- 1 cup fresh blackberries
- 1/4 cup (1/2 stick) unsalted butter (I used about half this amount)
What To Do
- Preaheat oven to 375 degrees
- In a large bowl, sift together 1 cup flour, cornmeal, baking powder and salt.
- In a separate bowl, whisk together milk, oil, egg, sugar and baking soda. Gently fold wet ingredients into dry ones until just combined.
- Carefully coat the blackberries with the remaining 2 tablespoons flour and fold them into the batter along with the corn and cheese.
- Melt butter in a 9-inch cast-iron skillet over medium-high heat, making sure to coat bottom and sides completely. Cook butter 2 to 3 minutes, until it starts to color and smell nutty. Scrape batter into skillet.
- Bake until bread is golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool 5 minutes. Cut into wedges and serve.