Best 2 Greek Cornbread Recipes

Immerse yourself in the tantalizing world of Greek cuisine and embark on a journey of flavors with our comprehensive guide to cooking the perfect Greek cornbread. From selecting the finest ingredients to mastering the art of combining them, we'll unveil the secrets behind this delectable dish. Get ready to savor the delightful harmony of cornmeal, feta cheese, and aromatic herbs, all culminating in a golden-brown masterpiece that will leave your taste buds dancing with joy.

Here are our top 2 tried and tested recipes!

GREEK CORNBREAD

GREEK CORNBREAD image

Categories Bread Vegetable Side Bake Vegetarian Quick & Easy Tailgating

Yield 10-12 slices

Number Of Ingredients 10

Ingredients

2-1/2 cups cornmeal
1-1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup milk
4 cups coarsely grated summer squash (zucchini recommended)
1 cup cottage cheese
1-1/2 cups feta cheese, crumbled
up to 1/2 cup (1 stick) unsalted butter, cut into small pieces

Steps:

Preheat oven to 375 degrees F. and move rack to middle of oven. Take a 9" cake pan, lightly spray with spray oil (recommend Olive Mist), and cover bottom of pan with parchment paper (this makes removing the cornbread after baking easier). Set pan aside. In a bowl gently but thoroughly whisk together dry ingredients, the cornmeal, baking powder, sugar and salt, until well combined. Set aside for now. In another bowl whisk together eggs and milk until well combined. With a wooden spoon stir in squash, cottage cheese and feta cheese into the egg and milk mixture. Add the cornmeal mixure to the wet ingredients and gently fold together all ingredients with a spatula until just mixed together. You do not want to overmix cornbread. Pour into pan and dot the top with butter pieces, as many as you wish. To minimize mess, place cake pan onto baking sheet or cookie sheet and place in preheated oven. Bake until golden brown on top, about 45 minutes to an hour. Cornbread will rise higher than the sides of the cake pan, and pieces of butter will melt all over the top and help to brown the top. When skewer inserted in cornbread comes out clean, it is done. Remove from oven and let cool in the cake pan on a rack about 10 to 15 minutes, then using oven mitt or potholders, carefully invert cornbread onto the rack and remove cake pan, and then carefully remove parchment paper. Continue to cool until you can touch the cornbread comfortably. Invert back onto a serving plate, slice like a cake and serve with your favorite dishes - you can garnish with crumbles of feta if you wish. This recipe makes about 10 to 12 servings. If you need more, DO NOT DOUBLE - it will not work, so make two or more separate batches.

GREEK CORNBREAD WITH CHEESE - BOBOTA ME TYRI

Greek Cornbread With Cheese - Bobota Me Tyri image

Make and share this Greek Cornbread With Cheese - Bobota Me Tyri recipe from Food.com.

Provided by Scarlett516

Categories Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups Greek yogurt
1 cup grated kasseri cheese or 1 cup substitute gruyere cheese
1 cup grated kefalotyri or 1 cup substitute parmesan cheese
1/2 cup vegetable oil
2 eggs, lightly beaten
2 tablespoons lemon juice
1 1/2 cups cornmeal (fine)
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
4 ounces feta cheese, crumbled
6 tablespoons chilled butter, cut in 1/4 inch pieces

Steps:

Preheat the oven to 350°F
Traditionally, this is baked in a 12" round pan. You may use a 9"x13" pan.
Grease the sides and bottom of the pan and set aside.
Combine the wet ingredients (yogurt, Kasseri cheese, Kefalotyri cheese, oil, eggs, and lemon juice).
In another bowl, sift together the cornmeal with the flour, baking soda, baking powder, sugar, and salt.
Add the wet ingredients to the dry and mix until it is a soft, batter-like dough.
Spread the batter in the pan and smooth with the spatula.
Sprinkle with the Feta cheese and scatter the pieces of butter evenly over the top of the batter.
Bake for 40 minutes, or until it is a deep golden brown. If it gets too brown before the 40 minutes are up, cover with aluminum foil and continue baking.
Allow to cool 15 minutes before serving.

Tips:

Choose the right cornmeal. For the best flavor and texture, use a fine-grind cornmeal. Coarse-grind cornmeal will result in a grittier bread.
Use buttermilk or yogurt. These ingredients will add moisture and tanginess to your cornbread. If you don't have buttermilk or yogurt on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Add some sweetness. Sugar or honey can be added to taste. For a more savory cornbread, you can omit the sugar and honey and add some chopped jalapeños or corn kernels.
Don't overmix the batter. Overmixing will result in a tough, dense cornbread. Mix the batter just until the ingredients are combined.
Bake the cornbread in a hot oven. This will help to create a crispy crust and a fluffy interior.
Let the cornbread cool before serving. This will allow the flavors to develop and the bread to firm up.

Conclusion:

Greek cornbread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It pairs well with a variety of dishes, including soups, stews, and chili. With its unique flavor and texture, Greek cornbread is sure to become a favorite in your home.

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