Bread/ Sides/ Thanksgiving/ Vegetarian

GREEK STYLE CORNBREAD

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Ingredients

  • Serves 6-8:
  • 1 zucchini, grated with the peel
  • 6 oz feta cheese, cubed
  • 1 roasted red pepper, chopped
  • Optional: 3 scallions finely sliced, dill, chives
  • The Dry Ingredients:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 and ½ teaspoons salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • The Wet Ingredients:
  • 2 eggs
  • 1 cup whole milk plain yogurt
  • 2-3 tablespoons whole milk
  • 4 ounces unsalted butter, melted
  • 2 tablespoons olive oil
  • 3 tablespoons honey

Instructions

1

Preheat the oven to 400 °F, 200° C.

2

3

Combine the dry ingredients in a bowl and whisk together to combine.

4

Combine the wet ingredients in another bowl and whisk together until combined.

5

Add the dry ingredients to the wet ingredients and whisk until combined.

6

Fold in the shredded zucchini, feta cheese, and red pepper.

7

Grease a cast iron skillet (or a 9-10-inch springform baking pan) with butter. Spread the batter in the prepared baking pan.

8

Bake approximately 35-45 minutes or until a toothpick that is inserted in the center comes out clean.

9

Set aside to come to room temperature and serve!

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