Feta Cumin Corn Bread Recipes

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.

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.

GREEK CORN WITH FETA

Steps:

• Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
• Make the topping: Mix 1/2 cup plain Greek yogurt with 1/4 cup mayonnaise, the juice of 1 lemon, 1 grated garlic clove, 1/4 teaspoon dried oregano and a pinch each of salt and pepper. Spread the mixture on 4 grilled ears of corn; sprinkle with crumbled feta, Aleppo pepper and dried mint.

SPICY CORN, BLACK BEAN & FETA SALAD

Steps:

• Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
• Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Steps:

• Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
• Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
• Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

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.