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Ingredients
| cornmeal: 1 1/2 cups |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1 tsp |
| ground cumin: 2 tsp |
| feta cheese (crumbled): 1 1/2 cups (crumbled) |
| green onions - spring or scallion (chopped): 1 cup (thinly sliced) |
| eggs: 2 (large) |
| 2% milk: 1 cup |
| granulated sugar: 2 Tbl |
| olive oil: 1/4 cup |
Feta Cumin Cornbread
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°F.
- 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.
- In a bowl whisk together the eggs, milk, sugar and olive oil.
- Add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined. Do not overmix.
- 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.
- 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.