Cornbread is a familiar comfort food for many. For me, it reminds me of Saturday afternoons playing in the yard whilst the wafts of baking cornbread float out of the kitchen window. I love the crunchy corner pieces of cornbread, and served with a big dollop of yoghurt or sour cream, ugh... its still a favourite.
Sometimes viewed as peasant food, cornbread has many variations as many people across the world have their version. This herb and feta cornbread is a savoury dish that uses seasonal herbs to bring more flavour, and I cant get past the little white specks of feta cheese, dotted throughout the dish, a salty little surprise in every bite.
These herbs are best in season in spring and summer, making this dish a perfect light lunch or afternoon tea in the sun.
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Ingredients
- mixed herbs - I love mixing herbs in dishes, in this recipe I use a combination of parsley, sage, thyme and chives
- feta cheese - little crumbs of salty cheese throughout the dish add flavour and colour
- polenta - this is what makes it cornbread, I prefer a course polenta/cornmeal
See recipe card for quantities.
Instructions
- Step 1: Wash and finely chop the herbs
- Step 2: In a medium bowl, place the dry ingredients
- Step 3: After combining the wet ingredients, pour them into the dry ingredients
- Step 4: Add the herbs and feta cheese to the batter, combine. Pour into a tin and bake
Hint: if you have too many herbs to know what to do with, freeze them in ice cubes filled with water. They are a lovely quick addition to pasta sauce dishes or salad dressings.
Substitutions and Variations
Herb and feta cornbread is delicious as it is, but I've tried a few different versions to suit my family's tastes, here are a few ideas for you;
- Gluten free - replace the plain flour with gluten free flour at a 1:1 ratio for a gluten free version of herb and feta cornbread
- Spicey - finely chop some red chillies, or use dried chilli flakes to add heat to the dish
- Cheese - use goats cheese instead of feta cheese, but don't mix it through the batter, crumble it over the top of the dish just before it bakes
- Herbs - use any variation of herbs you like or have. Dill, oregano or basil are all great
Equipment
My large batter mixing bowl has quickly become one of my favourite tools in the kitchen. When making any batter, I reach for this bowl and it minimises so much mess! I highly recommend a bowl with a spout.
Storage
Store in an airtight container for up to 3 days in the fridge. To reheat, place in a lined heat proof dish and cover with foil. It should only need approximately 20 minutes to heat through.
Not suitable to freeze.
Top Tip
Allow the cornbread to cool down for 15 minutes, covered with a tea towel, before cutting into it. This will allow the moisture to stay in.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite salad dishes to serve with her and feta cornbread:
Herb and Feta Cornbread
Ingredients
Method
- Preheat the oven to 180℃. Grease a 30cm x 20cm baking dish or tin with olive oil or butter, set aside.
- In a large bowl, combine all the dry ingredients. In another medium size bowl, combine the eggs, olive oil, mineral water and honey.
- Make a well in the dry ingredients bowl, add the wet ingredients and combine well. Then add the herbs and most of the feta cheese.
- Pour batter into the prepared baking dish. Crumble remaining feta over the top. Bake in the oven for about 30-40 minutes, or until golden brown. Check its cooked by poking a skewer or toothpick in the centre. Serve with Greek yoghurt, butter or drizzled with honey. Enjoy!
Let me know if you have tried this recipe