Feta Cheese Cornbread Recipes

GREEK CORNBREAD WITH FETA CHEESE

Steps:

• Preheat the oven to 400 °F, 200° C.
• Combine the dry ingredients in a bowl and whisk together to combine.
• Combine the wet ingredients in another bowl and whisk together until combined.
• Add the dry ingredients to the wet ingredients and whisk until combined.
• Fold in the shredded zucchini, feta cheese, and red pepper.
• Grease a cast-iron skillet (or a 9-10-inch springform baking pan) with butter. Spread the batter in the prepared baking pan.
• Bake approximately 35-45 minutes or until a toothpick that is inserted in the center comes out clean.
• Set aside to come to room temperature and serve!

FETA CHEESE CORNBREAD

Steps:

• Preheat the oven to 400F and butter a 9-by-13-inch baking pan.
• Combine the feta, sour cream, eggs, milk and melted butter in a large bowl and mix well.
• Combine the dry ingredients and stir into the feta mixture; let stand 15 minutes, covered.
• Spoon the batter into the pan and bake until light golden and firm to the touch, 35 to 40 minutes.

HOMEMADE FETA CHEESE

Steps:

• Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
• Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
• Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
• Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
• Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
• Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
• Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
• Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.

GREEK CORNBREAD

Steps:

• Preheat oven to 375 degrees.
• Grease and flour a 9x13x2-inch pan.
• Mix cornmeal, baking powder and sugar.
• In another bowl, combine squash, eggs, cottage cheese, feta cheese and milk.
• Add cornmeal mixture to wet ingredients and blend well.
• Pour into pan, Dot the top with butter.
• Bake until browned on top, about 1 hour.

FETA CUMIN CORN BREAD

Steps:

• Preheat the oven to 350°F. Into a large bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the cumin, add the Feta and the scallion, and toss the mixture well. In a bowl whisk together the eggs, the milk, the sugar, and the oil, add the milk mixture to the cormeal mixture, and stir the batter until it is just combined. Pour the batter into a greased loaf pan, 9 by 5 by 3 inches, and bake the corn bread in the middle of the oven for 45 to 50 minutes, or until a tester comes out clean. Let the corn bread cool in the pan on a rack for 5 minutes and run a thin knife around the edges of the pan. Turn the corn bread out onto the rack and let it cool completely. The corn bread may be made 2 days in advance and kept wrapped tightly in foil and chilled.