Ingredients for Farmer's Cheese Cornbread
- Unsalted Butter
- Red Bell Pepper
- Yellow Onion
- 2 cloves minced garlic
- Farmer Cheese
- Whole Milk
- 2 large eggs
- Yellow Cornmeal
- All Purpose Flour
- Granulated Sugar
- Fresh Herbs
- 2 teaspoons baking powder
- Kosher Salt
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How to Make Farmer's Cheese Cornbread
- Preheat oven to 375°F (190°C). Grease and flour two 8x4x2-inch loaf pans.
- In a small skillet, melt 2 tablespoons of butter over low heat. Add 1/2 cup chopped bell pepper, 1/4 cup chopped onion, and 2 cloves minced garlic. Cook until softened, about 3-5 minutes. Set aside.
- In a large bowl, beat 16 ounces of farmer's cheese (or ricotta cheese) with an electric mixer until smooth and creamy.
- Add 1/2 cup milk and 2 large eggs, one at a time, beating well after each addition.
- Stir in the cooked bell pepper mixture until evenly distributed.
- In a separate bowl, whisk together 2 cups cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon dried herbs (such as thyme or oregano), 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool in the pans for 10-15 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
447g
Fat
256g
Carbs
102g
