This moist cornbread is full of creamy feta, herbs, and veggies. It’s not just for Thanksgiving! SErve this quickbread alongside any main course and it might become the star of the table. Enjoy!
Greek Cornbread with Feta Cheese
This moist Greek cornbread is filled with creamy feta, grated zucchini, and roasted red pepper. Bake it in a cast-iron skillet or springform pan for a colorful side dish that’s lovely for Thanksgiving and delicious all year long.
Ingredients
- 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
Preheat the oven to 400°F (200°C).
Combine the dry ingredients in a bowl and whisk together.
Combine the wet ingredients in another bowl and whisk together.
Add the dry ingredients to the wet ingredients and whisk until combined.
Fold in the grated zucchini, feta cheese, and roasted red pepper.
Grease a cast-iron skillet or a 9- to 10-inch springform baking pan with butter. Spread the batter in the prepared pan.
Bake for approximately 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Set aside to come to room temperature, then serve.
Notes
The scallions, dill, and chives are optional additions from the original recipe. A cast-iron skillet or a 9- to 10-inch springform pan can be used.
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