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
