Feta Cumin Corn Bread

• 1 1/2 c. yellow corn meal
• 1 c. all-purpose flour
• 2 tsp. baking powder (double-acting)
• 1/2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. ground cumin
• 1 1/2 c. crumbled Feta cheese
• 1 c. thinly sliced scallion
• 2 large eggs
• 1 c. milk
• 2 Tbsp. sugar
• 1/4 c. olive oil

1. Preheat oven to 350u0b0.
2. Into a large bowl, sift together the corn meal, flour, baking powder, baking soda, salt and cumin.
3. Add the Feta and scallion; toss the mixture well.
4. In a bowl, whisk together the eggs, milk, sugar and oil.
5. Add milk mixture to corn meal mixture.
6. Stir batter until it is just combined.
7. Pour batter into a greased loaf pan (9 x 5 x 3-inch).
8. Bake in middle of oven for 45 to 50 minutes, or until tester comes out clean.
9. Let the corn bread cool in the pan on a rack for 5 minutes.
10. Run a thin knife around the edges of pan.
11. Turn bread out onto rack.
12. Let cool completely.

yellow corn meal, flour, baking powder, baking soda, salt, ground cumin, feta cheese, scallion, eggs, milk, sugar, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938057 (may not work)