Feta Cheese Cornbread
Sink your teeth into this flavorful Feta Cheese Cornbread, a delightful twist on a classic comfort food! The perfect balance of savory and slightly sweet, this cornbread features the tangy richness of crumbled feta cheese nestled in a tender, golden crumb. Made with a blend of all-purpose flour and yellow cornmeal, its moist texture gets a boost from creamy buttermilk and melted butter, while fresh parsley adds a fragrant, herby note. Simple to prepare in just 15 minutes, this easy-to-bake recipe takes less than half an hour to deliver warm, cheesy perfection. Serve it as a standout side for soups and stews, or enjoy a slice with a drizzle of honey for a sweet-savory treat. Whether served warm or at room temperature, this Feta Cheese Cornbread is guaranteed to elevate any meal!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 120 grams yellow cornmeal
- 25 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt
- 240 milliliters buttermilk
- 60 grams unsalted butter, melted and cooled
- 1 unit large egg
- 120 grams feta cheese, crumbled
- 15 grams fresh parsley, chopped (optional)
Instructions
Preheat your oven to 200°C (400°F) and grease an 8-inch square baking dish or a similar-sized skillet.
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix together until evenly distributed.
In another bowl, whisk together the buttermilk, melted butter, and egg until smooth and well combined.
Pour the wet ingredients into the dry ingredient mixture and stir just until no dry spots remain. Be careful not to overmix.
Gently fold in the crumbled feta cheese and chopped parsley (if using).
Transfer the batter into the prepared baking dish or skillet, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for about 10 minutes before slicing and serving.
Serve warm or at room temperature. This cornbread pairs wonderfully with soups, stews, or a drizzle of honey for a contrast of flavors.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 5500 mg | 239% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 40.6 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 925 mg | 71% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
