Greek Feta Corn Bread 20.000

Deb Lindsey for The Washington Post

Nov 10, 2015

Chef William Wright of Helen Greek Food and Wine in Houston makes this corn bread as a stuffing base for several of his restaurant's recipes. It's also great for snacking or serving with a hearty bowl of chili.

Make Ahead: The corn bread can be wrapped well in plastic wrap, then frozen for up to 1 month.


Servings:
20

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 20 servings; makes one 9-by-13-inch pan

Ingredients
  • 9 1/2 tablespoons (1 stick plus 1 1/2 tablespoons) unsalted butter
  • 2 1/2 cups cornmeal
  • 1 1/2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons kosher or sea salt
  • 1 1/2 tablespoons honey
  • 3 large eggs
  • 2 1/4 cups buttermilk
  • 2 ounces crumbled Greek feta cheese

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Directions

Place the butter in a 9-by-13-inch baking dish or a medium cast-iron skillet; transfer to the oven while it's preheating to 400 degrees, so the butter melts.

Meanwhile, whisk together the cornmeal, sugar, baking powder, baking soda and salt in a mixing bowl.

Combine the honey, eggs, buttermilk and 4 tablespoons of the melted butter in a large liquid measuring cup, stirring to blend. Carefully tilt the heated baking dish so that the remaining butter completely coats the inside of the dish. (Use paper towels to swipe it up the sides of the pan, as needed.)

Pour the honey mixture into the cornmeal mixture, stirring just enough to form a batter that's free of dry spots, then pour that batter into the baking dish, making sure to spread it evenly into the corners. Scatter the feta on top. Bake for 25 to 35 minutes (the greater amount of time if you're using the skillet) or until the corn bread is set and slightly browned at the edges.

Serve warm, or cool completely before storing.

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Recipe Source

From William Wright, executive chef of Helen Greek Food and Wine in Houston.

Tested by Bonnie S. Benwick.

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