Sundried Tomato and Feta Herbed Cornbread

Sundried Tomato and Feta Herbed Cornbread

prep time

minutes
cook time

minute
servings
9

Ingredients

















Cooking Instructions

1

Heat oven to 375°F. Butter 8-inch square baking pan; set aside.


2

Rub corn with olive oil; grill or broil, turning often, until charred all around, about 5 to 10 minutes. Cool; cut kernels from cob. Set aside.


3

In large bowl, whisk or sift together the flour, cornmeal, baking soda, baking powder and salt. In separate bowl, whisk melted butter, sugar, eggs and buttermilk until well combined. Make a well in center of dry ingredients, and pour in wet ingredients. Stir until just combined; do not overmix. (A few lumps are ok.)


4

Add crumbled feta, sundried tomatoes, herbs and reserved corn to batter. Gently fold until evenly incorporated. Pour batter into prepared pan; bake 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool slightly; garnish with additional crumbled feta and herbs. Serve warm.


Ingredients

















Cooking Instructions

1

Heat oven to 375°F. Butter 8-inch square baking pan; set aside.


2

Rub corn with olive oil; grill or broil, turning often, until charred all around, about 5 to 10 minutes. Cool; cut kernels from cob. Set aside.


3

In large bowl, whisk or sift together the flour, cornmeal, baking soda, baking powder and salt. In separate bowl, whisk melted butter, sugar, eggs and buttermilk until well combined. Make a well in center of dry ingredients, and pour in wet ingredients. Stir until just combined; do not overmix. (A few lumps are ok.)


4

Add crumbled feta, sundried tomatoes, herbs and reserved corn to batter. Gently fold until evenly incorporated. Pour batter into prepared pan; bake 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool slightly; garnish with additional crumbled feta and herbs. Serve warm.


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Tagged in: Bread Feta Quick Breads

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