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Tuesday, March 8, 2016

Sundried Tomato And Feta Herbed Cornbread


Butter for pan
2 ears corn
1 tablespoon olive oil
1 cup flour
1 cup finely ground cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
2 eggs, room temperature
1 cup buttermilk, room temperature
1 cup (6 ounces) Wisconsin feta cheese, crumbled, plus additional for garnish
1/2 cup sundried tomatoes, chopped
1 tablespoon fresh oregano, chopped, plus additional for garnish
2 teaspoons fresh thyme, chopped, plus additional for garnish


Heat oven to 375°F. Butter 8-inch square baking pan; set aside.
Rub corn with olive oil; grill or broil, turning often, until charred all around, about 5 to 10 minutes. Cool; cut kernels from cob. Set aside.
In large bowl, whisk or sift together the flour, cornmeal, baking soda, baking powder and salt. In separate bowl, whisk melted butter, sugar, eggs and buttermilk until well combined. Make a well in center of dry ingredients, and pour in wet ingredients. Stir until just combined; do not overmix. (A few lumps are ok.)
Add crumbled feta, sundried tomatoes, herbs and reserved corn to batter. Gently fold until evenly incorporated. Pour batter into prepared pan; bake 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool slightly; garnish with additional crumbled feta and herbs. Serve warm.

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