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.
Nutrition & Diet Analysis (per serving)
723
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).