Feta Cumin Cornbread Recipe

Name: Feta Cumin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups yellow cornmeal; 1 cup all-purpose flour; 2 teaspoons double-acting baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 2 teaspoons ground cumin; 1 ½ cups feta, crumbled; 1 cup green onion, thinly sliced; 2 large eggs; 1 cup milk; 2 tablespoons sugar; ¼ cup olive oil

Servings: persons

1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 teaspoons double-acting baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cumin
1 ½ cups feta, crumbled
1 cup green onion, thinly sliced
2 large eggs
1 cup milk
2 tablespoons sugar
¼ cup olive oil

1
Preheat oven to 350F.
2
Into a large bowl sift together the cornmeal, flour, baking powder, baking soda, salt and cumin.
3
Add the Feta and the green onion and toss the mixture well.
4
In a bowl whisk together the eggs, milk, sugar and olive oil.
5
Add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined.
6
Do not overmix.
7
Pour batter into a greased loaf pan 9 X 5 inches, and bake the corn bread in the middle of the oven for 45 -50 minutes, or until a tester comes out clean.
8
Let the cornbread cool in the pan on a rack for 5 minutes and run a thin knife around the edges of the pan.
9
Turn the cornbread out onto the rack and let it cool completely.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups yellow cornmeal, 1 cup all-purpose flour, 2 teaspoons double-acting baking powder, ½ teaspoon baking soda, and more.

Yes, Feta Cumin Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Feta Cumin Cornbread

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