Feta Cumin Corn Bread

By mamapig

Ingredients

• 1 1/2 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tsp. double-acting baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. ground cumin
• 1 1/2 cup crumbled feta
• 1 cup thinly sliced scallion
• 2 lg eggs
• 1 cup milk
• 2 Tbsp. sugar
• 1/4 cup olive oil

Preparation

Step 1

Preheat the oven to 350° f. Into a large bowl sift together the cornmeal, flour, baking powder, baking soda, salt, and cumin. Add the feta and scallions and toss the mixture well. In a bowl whisk together eggs, milk, sugar and the oil. Add the milk mixture to the cornmeal mixture and stir the batter until it is just combined. Pour the batter into a greased loaf pan 9 x 5 x 3" and bake in the middle of the oven for 45 to 50 minutes or until a tester comes out clean. Let the corn bread cool in the pan on a rack for 5 minutes and run a thin knife around the edges of the pan. Turn the corn bread out onto the rack and let it cool completely. The corn bread may be made 2 days in advance and kept wrapped tightly in foil and chilled.