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