Moldavian Corn and Feta Cheese Bread

by olga

Servings: 6 servings

INGREDIENTS

2 CUPS CRUMBLED FETA CHEESE
1/2 CUP SOUR CREAM
2 LARGE EGGS, LIGHTLY BEATEN
2 CUPS MILK
6 TABLESPOON (3/4 STICK) UNSALTED BUTTER, MELTED
2 CUPS YELLOW CORNMEAL, PREFERABLY STONE GROUND
3/4 CUP UNBLEACHED ALL-PURPOSE FLOUR
1/2 TEASPOON SUGAR
2 TEASPOONS BAKING POWDER
1/2 TEASPOON BAKING SODA

INSTRUCTIONS

In a large bowl, stir together the feta cheese, sour cream, eggs, milk, and melted butter.

Sift the dry ingredients together and stir into the feta mixture. Blend thoroughly. Cover and let stand for 15 minutes.

Meanwhile, preheat the oven to 375°F. Butter a 13x9 inch rectangular baking pan.

Transfer the batter to the prepared pan and bake in the middle rack of the oven until light golden brown and firm to the touch, 35 to 40 minutes. Serve warm.

Moldavian Corn and Cheese Bread

Cut this savory bread into slices, top with crumbled Bulgarian feta, and bake in a 375°F. oven until the feta is bubbly. Top with a roasted red pepper and pass around as an appetizer.

CHEF COMMENTS

This bread is excellent with stews and soups, or simply with a slice of feta cheese or smoked ham, which is the way it is often enjoyed in Modavia. It is a very savory corn bread, indeed.

Tagged: bread, moldovian add tags

Have you made it? What'd you think?

Log in to review this recipe.