Rustic Greek Cornbread with Feta (Bobota me Feta)
Makes 9” x 9” cornbread; double recipe for 9” x 13” cornbread
Rustic Greek Cornbread is lightly sweetened to balance the salty feta. Its rustic texture combines well with hearty soups and stews. For a more refined version, substitute all-purpose flour for corn flour.
1/2 cup butter
1/3 cup granulated sugar
2 large eggs
1 cup water
1 cup Bob’s Red Mill Medium Grain Cornmeal
1 cup Bob’s Red Mill Corn Flour
3 Tbsp. Bob’s Red Mill Sweet Cream Buttermilk Powder
1/2 tsp. baking soda
1/2 tsp. kosher or coarse salt
1 1/4 cup crumbled or diced feta cheese
Preheat oven to 375°F. Liberally butter sides of 9” x 9” pan.
Melt butter in medium pan. Whisk in granulated sugar, eggs, and water.
Put cornmeal, corn flour, buttermilk powder, baking soda, and salt in large bowl. Whisk ingredients together, making sure the mix has no lumps. Fold in wet ingredients, just until all ingredients are combined. Put batter into prepared pan. Bake for 25-30 minutes or just until center is set; don’t overcook or the cornbread will be dry. Remove from oven and let rest 10-15 minutes before cutting and serving.