Feta Cheese Cornbread Recipes

GREEK CORNBREAD WITH FETA CHEESE

Steps:

• Preheat the oven to 400 °F, 200° C.
• Combine the dry ingredients in a bowl and whisk together to combine.
• Combine the wet ingredients in another bowl and whisk together until combined.
• Add the dry ingredients to the wet ingredients and whisk until combined.
• Fold in the shredded zucchini, feta cheese, and red pepper.
• Grease a cast-iron skillet (or a 9-10-inch springform baking pan) with butter. Spread the batter in the prepared baking pan.
• Bake approximately 35-45 minutes or until a toothpick that is inserted in the center comes out clean.
• Set aside to come to room temperature and serve!

FETA CHEESE CORNBREAD

Steps:

• 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.

SPRING ONION & FETA CORNBREAD SCONES WITH CHIPOTLE BUTTER

Steps:

• Heat the oven to 220C/200C fan/gas 8. Mix the flour, cornmeal and ½ tsp salt in a large bowl, add the butter and rub everything together with your fingertips to create a fine, breadcrumb-like mixture. (Alternatively, do this by pulsing everything together in a food processor.) Stir through the spring onions, feta, parmesan and chilli flakes, then add 220ml of the milk and briskly stir with a cutlery knife to distribute - if it feels a little dry, add the remaining milk. Bring together and lightly knead just so the mixture comes together.
• Line a baking sheet with parchment. Form the dough into a 25cm round about 2cm thick and lay on the baking sheet. Starting from the centre, cut the scones out into eight triangles, then pull each one around 1cm away from the next. Brush the tops with the beaten egg. Put in the oven and bake for 20-25 mins until golden brown. Leave to cool for 15 mins.
• Beat together the butter, chipotle paste and a pinch of salt. Cut open the warm scones and spread with the butter. The butter will keep, covered, for three days in the fridge and the scones for two days in an airtight container.

GREEK CORNBREAD

Steps:

• Preheat oven to 375 degrees.
• Grease and flour a 9x13x2-inch pan.
• Mix cornmeal, baking powder and sugar.
• In another bowl, combine squash, eggs, cottage cheese, feta cheese and milk.
• Add cornmeal mixture to wet ingredients and blend well.
• Pour into pan, Dot the top with butter.
• Bake until browned on top, about 1 hour.

FETA CUMIN CORN BREAD

Steps:

• Preheat the oven to 350°F. Into a large bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the cumin, add the Feta and the scallion, and toss the mixture well. In a bowl whisk together the eggs, the milk, the sugar, and the oil, add the milk mixture to the cormeal mixture, and stir the batter until it is just combined. Pour the batter into a greased loaf pan, 9 by 5 by 3 inches, and bake the corn bread in the middle of the oven for 45 to 50 minutes, or until a tester comes out clean. Let the corn bread cool in the pan on a rack for 5 minutes and run a thin knife around the edges of the pan. Turn the corn bread out onto the rack and let it cool completely. The corn bread may be made 2 days in advance and kept wrapped tightly in foil and chilled.