Feta cumin corn bread

1 Servings

Ingredients

Quantity Ingredient
1½ cup Yellow cornmeal
1 cup All-purpose flour
2 teaspoons Double acting baking powder
½ teaspoon Baking soda
1 teaspoon Salt
2 teaspoons Ground cumin
1½ cup Crumbled feta
1 cup Thinly sliced scallion
2 larges Eggs
1 cup Milk
2 tablespoons Sugar
¼ cup Olive oil

Directions

Preheat oven to 400 degrees. Into a large bowl sift together cornmeal, flour, baking powder, baking soda, salt and cumin. Add the Feta and scallion, and toss mixture well. In a bowl whisk together the eggs, milk, sugar, and oil and add the milk mixture to the cornmeal mixture. Stir the batter until it is just combined. Pour into greased non stick muffin pans.

Bake 20 minutes until lightly browned and springy to the touch. Let corn bread cool in the pan for 5 minutes and run a thin knife around the edges of the pan. Turn the cornbread out onto the rack and let it cool completely.

Yield: 16 muffins

Recipe by: Cooking Live Show #CL8981 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@...> on Oct 14, 1997

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