Greek 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!

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.

GREEK CORNBREAD

Steps:

• Preheat oven to 375 degrees F. and move rack to middle of oven. Take a 9" cake pan, lightly spray with spray oil (recommend Olive Mist), and cover bottom of pan with parchment paper (this makes removing the cornbread after baking easier). Set pan aside. In a bowl gently but thoroughly whisk together dry ingredients, the cornmeal, baking powder, sugar and salt, until well combined. Set aside for now. In another bowl whisk together eggs and milk until well combined. With a wooden spoon stir in squash, cottage cheese and feta cheese into the egg and milk mixture. Add the cornmeal mixure to the wet ingredients and gently fold together all ingredients with a spatula until just mixed together. You do not want to overmix cornbread. Pour into pan and dot the top with butter pieces, as many as you wish. To minimize mess, place cake pan onto baking sheet or cookie sheet and place in preheated oven. Bake until golden brown on top, about 45 minutes to an hour. Cornbread will rise higher than the sides of the cake pan, and pieces of butter will melt all over the top and help to brown the top. When skewer inserted in cornbread comes out clean, it is done. Remove from oven and let cool in the cake pan on a rack about 10 to 15 minutes, then using oven mitt or potholders, carefully invert cornbread onto the rack and remove cake pan, and then carefully remove parchment paper. Continue to cool until you can touch the cornbread comfortably. Invert back onto a serving plate, slice like a cake and serve with your favorite dishes - you can garnish with crumbles of feta if you wish. This recipe makes about 10 to 12 servings. If you need more, DO NOT DOUBLE - it will not work, so make two or more separate batches.

EXCELLENT AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
• In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

YOGURT CORNBREAD

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.