blackberry ricotta cornbread
Whew, I am buying corn like it’s going out of style. I just can’t get enough… I sure hope you feel the same. If not, maybe this recipe will tempt you. I’d like to call this blackberry ricotta cornbread my ode to the end of summer. I used some of the last berries of the season along with the first of the fall veggies to create one heck of tasty bread that works as breakfast, dessert or a midday snack.
I got this idea the other morning when I decided I wanted to make muffins. Oh, but I wanted to make cornbread too. Really, all I wanted was something a little sweet to start the day off right. So with blackberries on the table I opened the fridge to get inspiration and saw a whole bunch of corn just calling my name. And then there was the little tub of ricotta with an upcoming expiration date, so that got tossed in the mix as well.
I used a new microwave technique to preheat my corn that turned out to be super easy and effective. Simply place the ear of corn, tusk still protecting it, on a paper towel. Microwave for 45 seconds, turn it and microwave for 45 more seconds, then just let it sit in there for about five minutes. Then just open it up and you’ve got yourself some cooked corn.
When my batter was all mixed up I pulled out my cast iron skillet and started melting some butter. Once I began smelling a lovely nutty aroma I poured the batter in and popped it in the oven.
A half hour later I pulled the skillet out of the oven to find a beautiful golden bread, crisp along the edges and dotted with purple and yellow gems. I let it cool off for a bit and then cut myself a slice. Mmmmm. mmmmm. Yeah, it’s good stuff. The bread itself is just barely sweet and perfectly dense without being heavy. The crust is crunchy and nutty, the perfect compliment to the bits of corn and burst of juicy blackberries and soft mellow ricotta pockets. If you’re feeling extra daring, mix together a little honey and butter and you might just be in heaven.
blackberry ricotta cornbread
makes 8 slices
|1 cup all-purpose flour, plus 2 Tablespoons
1 cup yellow cornmeal
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1/4 cup vegetable oil
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
Preheat oven to 375 degrees
1. In a large bowl, sift together 1 cup flour, cornmeal, baking powder and salt.
2. In a separate bowl, whisk together milk, oil, egg, sugar and baking soda. Gently fold wet ingredients into dry ones until just combined.
3. Carefully coat the blackberries with the remaining 2 tablespoons flour and fold them into the batter along with the corn and cheese.
4. 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.
5. 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.