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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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:
1. Preheat the oven to 400F and butter a 9-by-13-inch baking pan.
2. Combine the feta, sour cream, eggs, milk and melted butter in a large bowl and mix well.
3. Combine the dry ingredients and stir into the feta mixture; let stand 15 minutes, covered.
4. Spoon the batter into the pan and bake until light golden and firm to the touch, 35 to 40 minutes.
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