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Rich, light, tangy (I used yogurt rather than sour cream)and easily halved. I, too, used an iron skillet and loved the result. Because of the half batch mine baked in just under 30 minutes.
This was very good. The feta was not overpowering. The bread was rich and moist; didn't need any butter on it. My son decided he liked cornbread again after tasting this. Mine was done in 30" but I think my oven is a little hot.
I'm not sure how I personally feel about this. It made for a VERY moist bread, though it was quite rich. I had a guest who really loved it. Other's said it was "interesting" and ate their portions but didn't ask for seconds. My hubby liked it, but he wasn't jumping out of his chair. I'm giving it 3 stars because of this mixed reviews.
Fortunately, my family is used to me experimenting on them! I made this for Thanksgiving so my new DIL from Serbia would have a familiar dish. It all worked out well, everyone, even Mr. Meat & Potatoes loved it. In the permanent file it goes! Thanks fluffernutter!
We loved this and I am a bama girl.I made beef stew and wanted something different to try with it. The only thing I did different was used soy flour and less sugar as we don't like our cornbread to be too sweet. The sour cream, milk and butter I used were low fat.I used the prepackaged feta cheese chunks.Of course cooked in my grandmothers old cast iron skillet.I put my oiled skillet in the oven as I mixed up the batter and then poured the mix in the hot skillet and finished baking. It turned out crunchy on outside, cheesy and moist on the inside. It was so good. Will use again. Thank you for this great twist on an old favorite.
This was a very good cornbread and I loved the feta in this. I halved the recipe and was a little worried that the feta flavor would be overpowering, but it was just right. Thanks for a great alternative to our good old southern cornbread.