Mediterranean Cornbread
his Mediterranean Cornbread is a refreshing take on an everyday classic cornbread recipe. Even cheddar jalapeño cornbread is yesterday’s news. (I’m guilty of making that variation all the time). This one, however, is studded with an obscene amount of crumbled feta, sundried tomatoes, olives, scallions, oregano and thyme. There’s no shortage in flavor and I bet you that no matter what occasion, this bread will be a nice addition to the table. I’m sure you’re aware by now that I love a good Mediterranean twist on every day dishes we’re all too familiar with. This one here is no exception.
Mediterranean Cornbread
Mediterranean Cornbread is going to be your new favorite type of cornbread. Studded with feta, sun-dried tomatoes, olives, scallions and grilled corn!
Servings: 9
Equipment
- 9-inch square baking pan
- Mixing bowl
Ingredients
- 2 ears of 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
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsalted butter melted and cooled
- 2/3 cup granulated sugar
- 2 eggs room temperature
- 1 cup buttermilk
- 1 cup crumbled feta cheese plus additional for garnish
- 1/2 cup sun-dried tomatoes chopped
- 1/4 cup sliced black olives
- 2 tablespoons sliced scallions
- 2 tablespoons chopped roasted garlic
- 1 tablespoon fresh oregano chopped (plus additional for garnish)
- 2 teaspoons fresh thyme chopped (plus additional for garnish)
Instructions
- Preheat oven to 375°F. Grease and flour a 9-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. Let cool before cutting kernels from the cob. Set aside.
- In a large bowl, whisk or sift together, the flour, cornmeal, sugar baking soda, baking powder, and salt. In a separate bowl, whisk melted butter, eggs, and buttermilk, until well combined. Make a well in the center of the dry ingredients and then pour in the wet ingredients. Using a wooden spoon, stir until just combined. Fold in the feta, sundried tomatoes, olives, scallions, garlic, oregano and thyme until evenly distributed. Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the middle comes out clean, about 30 to 40 minutes. Cool slightly before inverting and cutting. Garnish with remaining feta, oregano and thyme. Serve warm. Leftovers can be wrapped and kept in the fridge for up to 2 days. Enjoy!
