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Ricotta Corn Cakes


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  • 3 tablespoons extra-virgin olive oil
  • 3 onions, finely chopped
  • Salt and pepper
  • 2 tomatoes, peeled and roughly chopped
  • 1 1/2 cups corn flour
  • 1 1/2 cups corn kernels
  • 1 cup ricotta
  • 1/4 liter skim milk
  • 1 tablespoon baking powder
  • 1/2 tablespoon unsalted butter


Servings 4
Preparation time 20mins
Cooking time 95mins
Adapted from


Step 1

Preheat the oven to 425 degrees F.

In a 12 to 14-inch saute pan, heat the olive oil over high heat and add the onion and salt and pepper, to taste. Cook until the onion is softened and golden brown, about 5 minutes. Add the tomatoes and cook until the tomatoes break down and exude their juices, about 10 minutes. Remove from the heat.

In a large bowl, combine the corn flour, corn kernels, ricotta, skim milk, baking powder, and tomato sauce and stir well. Grease a casserole with the butter and turn the mixture into the casserole. Bake for 1 hour.


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