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| Balkan-Style Savory Cornbread |
"Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea."
Ingredients :
- 1 tablespoon butter
- 2 tablespoons cornmeal for dusting
- 1 cup all-purpose flour
- 1/2 cup semolina flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 cups chopped fresh spinach
- 3 cups buttermilk
- 1 cup brine-packed feta cheese, crumbled
- 4 eggs, lightly beaten
- 2/3 cup vegetable oil
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 1H |
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- Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
- Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Notes :
- You can substitute 1 cup of plain yogurt for 1 cup buttermilk for a denser, tangier cornbread.
- Feta in brine has a creamier texture, saltier flavor, and can be found in most international grocery stores. If you cannot get brined feta, use regular feta and increase salt to 2 teaspoons.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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