Feta Cornbread with Honey
Posted on: November 18, 2024. Updated on: November 18, 2024.
by Carolina Gelen
Feta Cornbread with Honey
Servings: 8 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Ingredients
- 108g (1/2 cup) extra-virgin olive oil or neutral oil, plus more for greasing
- 120g (3/4 cup) cornmeal
- 240g (1 cup) buttermilk
- 120g (1/2 cup) sour cream
- 2 eggs 100g (1/2 cup) granulated sugar
- 125g (1 cup) all-purpose flour
- 3g (1/2 teaspoon) kosher salt
- 3g (1/2 teaspoon) baking soda
- 2g (1/2 teaspoon) baking powder
- 40g (3 tablespoons) unsalted butter, plus more for serving
- 170g (6 ounces) feta, pat dry and crumbled
- Honey, for serving
Instructions
- Heat the oven to 375°F (190°C).
- To a bowl add the oil, cornmeal, buttermilk, sour cream, eggs and sugar. Whisk until combined. Add the flour, salt, baking soda, baking powder, gently mixing the dry ingredients with your fingers to evenly distribute the rising agents throughout the flour. Whisk everything until combined.
- Heat a 10-inch cast iron skillet over medium heat. Add the butter and stir until melted and sizzling. Pour the cornbread batter in the pan, sprinkle the feta all over and bake for 25 to 30 minutes until lightly golden in the center. You can tap the center to check for doneness: if it feels liquid and wobbly underneath, it needs more time; if springy, it’s ready.
- Brush with more butter and drizzle with honey. Serve warm.
