Feta Cheese Cornbread
"My husband lived in post-Ceaucescu Romania for a year and when I visited, cornbreads and cornmeal mush were pretty much on the menu every day. Okay by me -- it was like a taste of Tennessean far from home. I actually prefer this cornbread to most Southern-style cornbreads. The recipe came from Please to the Table, I think, and I usually halve the recipe for a smaller batch."
photo by Nimz_
.JPG)
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 cups crumbled feta cheese
- 1⁄2 cup sour cream
- 2 large eggs, lightly beaten
- 2 cups milk
- 6 tablespoons butter, melted
- 2 cups yellow cornmeal, preferably stone ground
- 3⁄4 cup unbleached all-purpose flour
- 1⁄2 teaspoon sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
directions
- Preheat the oven to 400F and butter a 9-by-13-inch baking pan.
- Combine the feta, sour cream, eggs, milk and melted butter in a large bowl and mix well.
- Combine the dry ingredients and stir into the feta mixture; let stand 15 minutes, covered.
- Spoon the batter into the pan and bake until light golden and firm to the touch, 35 to 40 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Rich, light, tangy (I used yogurt rather than sour cream)and easily halved. I, too, used an iron skillet and loved the result. Because of the half batch mine baked in just under 30 minutes. -
This was very good. The feta was not overpowering. The bread was rich and moist; didn't need any butter on it. My son decided he liked cornbread again after tasting this. Mine was done in 30" but I think my oven is a little hot. -
I'm not sure how I personally feel about this. It made for a VERY moist bread, though it was quite rich. I had a guest who really loved it. Other's said it was "interesting" and ate their portions but didn't ask for seconds. My hubby liked it, but he wasn't jumping out of his chair. I'm giving it 3 stars because of this mixed reviews. -
Fortunately, my family is used to me experimenting on them! I made this for Thanksgiving so my new DIL from Serbia would have a familiar dish. It all worked out well, everyone, even Mr. Meat & Potatoes loved it. In the permanent file it goes! Thanks fluffernutter! -
We loved this and I am a bama girl.I made beef stew and wanted something different to try with it. The only thing I did different was used soy flour and less sugar as we don't like our cornbread to be too sweet. The sour cream, milk and butter I used were low fat.I used the prepackaged feta cheese chunks.Of course cooked in my grandmothers old cast iron skillet.I put my oiled skillet in the oven as I mixed up the batter and then poured the mix in the hot skillet and finished baking. It turned out crunchy on outside, cheesy and moist on the inside. It was so good. Will use again. Thank you for this great twist on an old favorite.
see 1 more reviews
RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
