Feta Cumin Corn Bread
A savory corn bread infused with cumin and loaded with feta and scallions, perfect for brunch or as a side dish with Mediterranean-inspired meals.
Ingredients
Instructions
- Preheat oven to 350°F.
- Into a large bowl, sift together the corn meal, flour, baking powder, baking soda, salt, and cumin.
- Add the crumbled Feta cheese and sliced scallions; toss the mixture well to combine.
- In a separate bowl, whisk together the eggs, milk, sugar, and olive oil.
- Pour the milk mixture into the corn meal mixture.
- Stir the batter until just combined.
- Pour the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake in the middle of the oven for 45 to 50 minutes, or until a tester inserted into the center comes out clean.
- Let the corn bread cool in the pan on a rack for 5 minutes.
- Run a thin knife around the edges of the pan to loosen.
- Turn the bread out onto the rack and let cool completely.
Tips & Substitutions
For a twist, consider adding chopped olives or sun-dried tomatoes to the batter for extra flavor. If you prefer a milder cheese, swap Feta for a softer goat cheese. Ensure that your baking powder is fresh for the best rise. Adjust the cumin to your taste; it adds a distinct flavor but can be reduced if desired.
Serving Suggestions
This Feta Cumin Corn Bread pairs beautifully with Mediterranean recipes, such as 'Vrasta Fasoulakia Freska' - Stewed Fresh Green Beans, for a complete meal. Serve it alongside a light salad, such as a Romaine And Artichoke Salad, to balance the flavors. It's also delicious topped with butter or a dollop of yogurt.
Storage & Reheating
Once cooled, wrap the corn bread tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, slice and warm in the oven at 350°F for about 10 minutes, or toast slices for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Feta Cumin Corn Bread contains roughly 440 calories, with 13g protein, 68g carbohydrates, and 15g fat. It is an excellent source of iron (133% of the Daily Value), calcium (43% of the Daily Value), and protein (26% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1416mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this corn bread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, for the best texture, it's recommended to bake it fresh. If you have leftovers, they can be stored and reheated as needed.
What can I substitute for Feta cheese?
If you don’t have Feta on hand, crumbled goat cheese or ricotta salata can be great substitutes. They will provide a similar creaminess and tanginess, although the flavor profile may change slightly.
Can I add other ingredients to this recipe?
Definitely! Feel free to experiment with additional ingredients such as diced bell peppers, jalapeños for heat, or even herbs like parsley or dill to enhance the flavor. Just be mindful of the moisture content to keep the bread from becoming too dense.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).