Easy Greek Cornbread with Feta
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Cornbread is always good and partners nicely with everything from chili con carne to ham and bean soup. Greek cornbread takes the classic recipe to the next level though, adding Mediterranean favorites like feta cheese and roasted peppers to the mix.
British colonists were the first to come up with cornbread recipes. They had to adapt to using ground white cornmeal instead of wheat flour. Traditionally cornbread was savory although these days a lot of cornbread recipes are sweetened with sugar or honey.
How to Serve Greek Cornbread
This recipe is too good to only serve at Thanksgiving! Cornbread makes a delicious side dish and it’s a nice alternative to rice, pasta or potatoes.
Another good thing about Greek cornbread is you can make it ahead of time. Just keep it at room temperature until you want to serve it or warm it up a little in the oven first if you prefer.
Serve cornbread with any kind of stew or soup. It’s also nice with roasted meats or an interesting addition to a brunch spread.
- 6 ounces chopped feta
- 1 chopped roasted red pepper
- 1 grated zucchini
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking powder
- 1½ teaspoons salt
- 1 cup plain yogurt
- 2 eggs
- 2 tablespoons olive oil
- 3 tablespoons honey
- 4 oz melted unsalted butter
- 3 tablespoons milk
- Sliced green onions chives and/or dill weed (all optional)
- All ingredients ready? Let's begin!
- Preheat the oven to 400 degrees F.
- Whisk the flour, cornmeal, salt, baking powder, and baking soda in a bowl.
- Whisk the eggs, yogurt, milk, olive oil, honey, and butter in another bowl.
- Combine both mixtures.
- Stir in the feta cheese, red pepper and shredded zucchini.
- Grease a 9-inch springform baking dish or a cast iron skillet.
- Pour the Greek cornbread batter into the greased pan.
- Cook for about 40 minutes in the oven or until a toothpick in the middle comes out with no crumbs stuck to it.
- Let the Greek cornbread cool to room temperature before serving.
- Use full-fat yogurt and milk in this Greek cornbread recipe for the best results.
- You don’t have to peel the zucchini unless you want to. It adds a pretty pop of color to the cornbread, as does the bell pepper.
- Leftovers will keep for up to 4 days in the refrigerator or you could freeze it for up to 3 months then thaw overnight in the refrigerator. Bear in mind the longer you keep it the more moisture it will accumulate, becoming a bit denser in texture.
Greek cornbread is so good served with any stew, soup or Greek inspired dish. Boasting the flavors of roasted peppers, creamy feta cheese and honey, once you serve this cornbread at the table it will disappear fast!
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