Farmer's Cheese Cornbread |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Another recipe cut from the newspaper. I've always used ricotta when making this and my family absolutely loves it. Ingredients:
7/8 cup unsalted butter |
2/3 cup minced red bell pepper |
2/3 cup minced yellow onion |
2 cloves garlic, minced |
2 cups farmer cheese or 2 cups ricotta cheese |
1/2 cup whole milk |
2 large eggs, beaten |
2 cups yellow cornmeal |
2 cups all-purpose flour |
1 cup granulated sugar |
3 tablespoons minced fresh herbs, such as parsley and thyme |
2 tablespoons baking powder |
1/4 teaspoon kosher salt |
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 farmers 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.
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