Feta cumin corn bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Yellow cornmeal |
| 1 | cup | All-purpose flour |
| 2 | teaspoons | Double acting baking powder |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Ground cumin |
| 1½ | cup | Crumbled feta |
| 1 | cup | Thinly sliced scallion |
| 2 | larges | Eggs |
| 1 | cup | Milk |
| 2 | tablespoons | Sugar |
| ¼ | cup | Olive oil |
Directions
Preheat oven to 400 degrees. Into a large bowl sift together cornmeal, flour, baking powder, baking soda, salt and cumin. Add the Feta and scallion, and toss mixture well. In a bowl whisk together the eggs, milk, sugar, and oil and add the milk mixture to the cornmeal mixture. Stir the batter until it is just combined. Pour into greased non stick muffin pans.
Bake 20 minutes until lightly browned and springy to the touch. Let corn bread cool in the pan for 5 minutes and run a thin knife around the edges of the pan. Turn the cornbread out onto the rack and let it cool completely.
Yield: 16 muffins
Recipe by: Cooking Live Show #CL8981 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@...> on Oct 14, 1997