Blackberry Ricotta Cornbread Recipe | Yummly

Blackberry Ricotta Cornbread

MY RECESSION KITCHEN
13Ingredients
65Minutes
260Calories

Ingredients

US|METRIC
  • 2 tablespoons ground flax seed
  • 6 tablespoons water
  • 1 tablespoon Earth Balance (non-dairy butter)
  • 1 cup all purpose flour (+ 1 tablespoon)
  • 1 cup cornmeal
  • 1/4 cup raw sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup rice milk
  • 1/4 cup sunflower oil
  • 1/2 cup ricotta (non-dairy)
  • 1 ear of corn
  • 1 cup blackberries (fresh)
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    NutritionView More

    260Calories
    Sodium18% DV440mg
    Fat17% DV11g
    Protein10% DV5g
    Carbs11% DV34g
    Fiber16% DV4g
    Calories260Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol10mg3%
    Sodium440mg18%
    Potassium160mg5%
    Protein5g10%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A4%
    Vitamin C8%
    Calcium25%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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