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Cornbread - A Family Feast

Corn Bread

Yield: 9-12 servings 1x
Prep: 15 minsCook: 45 minsTotal: 1 hour


  • 1 ½ cups all-purpose flour, sifted
  • 1 ½ cups corn meal
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt
  • ½ cup mascarpone cheese
  • ½ cup whole milk ricotta cheese
  • 1/3 cup agave nectar (or honey may be substituted)
  • ½ stick butter, melted
  • 3 tablespoons extra virgin olive oil
  • 3 eggs
  • 1 ½ cups creamed corn (approximately one 14.75 ounce can)
  • 1 tablespoon butter
  • 1 tablespoon shortening


  1. Preheat oven to 350 degrees, and put an 11” cast iron frying pan into the oven to get very hot.
  2. Mix sifted flour, corn meal, baking powder and salt in a large mixing bowl.
  3. Mix mascarpone cheese, ricotta, agave nectar, melted butter, olive oil, eggs and creamed corn until smooth.
  4. Add wet to dry and mix until blended. Mixture will be pretty thick, this is normal.
  5. Open oven door and put butter and shortening in hot pan. Swirl around to melt and coat sides and bottom.
  6. Pour batter into hot pan, spread evenly and close oven door.
  7. Bake in center of oven for 30 minutes.
  8. Reduce heat to 325 and bake for an additional 15 minutes.
  9. Allow to sit for 15 minutes before cutting and serving.

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