Recipe by fluffernutter
My husband lived in post-Ceaucescu Romania for a year and when I visited, cornbreads and cornmeal mush were pretty much on the menu every day. Okay by me -- it was like a taste of Tennessean far from home. I actually prefer this cornbread to most Southern-style cornbreads. The recipe came from Please to the Table, I think, and I usually halve the recipe for a smaller batch.
Top Review by sugarpea
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.
- 2 cups crumbled feta cheese
- 1⁄2 cup sour cream
- 2 large eggs, lightly beaten
- 2 cups milk
- 6 tablespoons butter, melted
- 2 cups yellow cornmeal, preferably stone ground
- 3⁄4 cup unbleached all-purpose flour
- 1⁄2 teaspoon sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
Directions See How It's Made
- Preheat the oven to 400F and butter a 9-by-13-inch baking pan.
- Combine the feta, sour cream, eggs, milk and melted butter in a large bowl and mix well.
- Combine the dry ingredients and stir into the feta mixture; let stand 15 minutes, covered.
- Spoon the batter into the pan and bake until light golden and firm to the touch, 35 to 40 minutes.