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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Here is Greek twist on Cornbread. This recipe is from the June 1993 issue of Gourmet Magazine. Make this bread up to 2 days in advance and keep wrapped tightly in foil and chilled. Ingredients:
1 1/2 cups yellow cornmeal |
1 cup all-purpose flour |
2 teaspoons double-acting baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
2 teaspoons ground cumin |
1 1/2 cups feta, crumbled |
1 cup green onion, thinly sliced |
2 large eggs |
1 cup milk |
2 tablespoons sugar |
1/4 cup olive oil |
Directions:
1. Preheat oven to 350°F.
2. Into a large bowl sift together the cornmeal, flour, baking powder, baking soda, salt and cumin. Add the Feta and the green onion and toss the mixture well.
3. In a bowl whisk together the eggs, milk, sugar and olive oil.
4. Add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined. Do not overmix.
5. Pour batter into a greased loaf pan 9 X 5 inches, and bake the corn bread in the middle of the oven for 45 -50 minutes, or until a tester comes out clean.
6. Let the cornbread cool in the pan on a rack for 5 minutes and run a thin knife around the edges of the pan. Turn the cornbread out onto the rack and let it cool completely.
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