Sweet Corn, Furikake, and Ricotta Cornbread


A great cornbread is all about balance–too much cornmeal and it turns out crumbly. Too little sugar and the flavor of the cornmeal falls flat. Not enough fat and you’re left with dry mouth. This one balances all the elements, with the added bonus of sneaky pockets of sweet fresh ricotta, juicy kernels of fresh corn, and the savory depth of flavor that only Japanese furikake seasoning can bring. Pouring the batter into a preheated skillet creates an almost instant crispy caramelized exterior crust which can only be considered a good thing when we're talking cornbread. Do yourself a favor and eat this warm–it preheats well.

Active Time: 35 Mins

Total Time: 50 mins

Screenshot 2024-06-21 at 8.58.54 AM


  • 2 cups fresh or frozen corn kernels (from 3 or 4 ears fresh, depending on their size)


  • 1 cup  (143 g)all-purpose flour
  • 1 cup  (170 g) medium-grind cornmeal
  • ½ (115 g) cup sugar
  • 5 tablespoons furikake seasoning, plus more for sprinkling
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 ¾ teaspoons kosher salt
  • Flaky sea salt, for finishing


  • 2 large eggs
  • 1 ¼ cups whole milk yogurt
  • ⅔ cup whole milk
  • 10 tablespoons unsalted butter, plus more for serving
  • 12 ounces whole milk ricotta cheese


  • Simple bullet points here

1. Preheat the oven and skillet:

  • Place a 10” cast iron skillet on the middle rack of an oven and preheat the oven to 400.

2. Make the batter:

  • In a large bowl, whisk together 1 cup all-purpose flour, 1 cup medium grind cornmeal, ½ cup sugar, 3 tablespoons furikake, 1 teaspoon baking powder, ¾ teaspoon baking soda, and 1 ¾ teaspoons kosher salt.
  • In a medium bowl, whisk 2 large eggs, 1 ¼ cups whole milk yogurt, and ⅔ cup milk. Melt 8 tablespoons unsalted butter, and whisk into the egg mixture. Add the wet ingredients to the dry ones and stir gently until no floury bits remain. Stir in 2 cups corn kernels.

3. Fill the skillet and bake:

  • Remove the preheated skillet from the oven. Quickly add 2 tablespoons of unsalted butter and swirl to melt and coat the edges. Sprinkle 2 tablespoons furikake around the edges and bottom of the skillet. Scrape in the batter and even out with a spatula.
  • Using a large spoon, gently dollop 12 ounces ricotta, by the spoonful into the batter. Sprinkle lightly with a bit more furikake, and season the top with flaky sea salt.
  • Return the skillet to the oven and bake until just set in the center and deeply golden on top, 40-50 minutes. Let cool at least 15 minutes. Serve warm with more softened butter, furikake and flaky sea salt.

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