Feta Cheese Cornbread

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.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 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

1. Preheat the oven to 400F and butter a 9-by-13-inch baking pan.
2. Combine the feta, sour cream, eggs, milk and melted butter in a large bowl and mix well.
3. Combine the dry ingredients and stir into the feta mixture; let stand 15 minutes, covered.
4. Spoon the batter into the pan and bake until light golden and firm to the touch, 35 to 40 minutes.