Skillet Feta Cornbread

October 14, 2016Ashley Korizis
Skillet Feta Cornbread

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 9 inch round cornbread

This skillet feta cornbread is a merger of two dishes: my mother-in-law’s doughless Greek feta cheese pie and my mother’s Appalachian skillet cornbread. Using the Greek recipe as the basis for the ingredients, I added white corn meal to the flour. The bread is then baked in a cast-iron skillet instead of a bunt pan. The end result is a cheesy cornbread with a crispy exterior and fluffy interior that pairs wonderfully with baked beans, slow cooked meats, and stewed vegetables. 

Ingredients

  • 1 cup self-rising corn meal
  • 1/2 cup self-rising flour
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1/2 cup milk
  • 5 tablespoons canola oil
  • 1/4 pound feta cheese
  • 1 tablespoon butter

Preparation

  • Place the cast iron skillet in the oven and heat to 425 degrees
  • While the oven is heating, combine the corn meal and self-rising flour in a bowl
  • Mix the eggs, yogurt, milk, and oil in with the corn meal and flour
  • Cut the feta cheese into small chunks and add into the batter
  • Once the oven has reached 425 degrees, carefully remove the hot skillet from the oven using gloves and rub a tablespoon of butter in the center of the pan to prevent sticking
  • Pour the batter into the skillet and place back in the oven
  • Bake for 20 minutes until golden brown
  • After removing from the oven, carefully tip the pan upside down to release the cornbread (the cornbread should not stick to a well seasoned pan)
  • Let the cornbread sit for 10-15 minutes on a cooling rack before serving
Print Recipe
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 9 inch round cornbread

Ingredients

  • 1 cup self-rising corn meal
  • 1/2 cup self-rising flour
  • 1/2 cup Greek yogurt
  • 1/2 cup milk
  • 2 eggs
  • 5 tablespoons canola oil
  • 1/4 pound feta cheese
  • 1 tablespoon butter

Method

  • Place the cast iron skillet in the oven and heat to 425 degrees
    While the oven is heating, combine the corn meal and self-rising flour in a bowl
    Mix the eggs, yogurt, milk, and oil in with the corn meal and flour
    Cut the feta cheese into small chunks and add into the batter
    Once the oven has reached 425 degrees, carefully remove the hot skillet from the oven using gloves and rub a tablespoon of butter in the center of the pan to prevent sticking
    Pour the batter into the skillet and place back in the oven
    Bake for 20 minutes until golden brown
    After removing from the oven, carefully tip the pan upside down to release the cornbread (the cornbread should not stick to a well seasoned pan)
    Let the cornbread sit for 10-15 minutes on a cooling rack before serving

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