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Recipe and photo © 2018 Dairy Farmers of Wisconsin

 2 medium ears sweet corn, husks removed
 1 tbsp olive oil
 1 cup all-purpose flour
 1 cup cornmeal
 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 1 cup buttermilk, at room temperature
 ½ cup unsalted butter, melted
  cup sugar
 2 large eggs, at room temperature
 6 oz Odyssey feta cheese, crumbled (1 cup)
 ½ cup oil-packed sun-dried tomatoes, drained and chopped
 1 tbsp minced fresh oregano
 2 tsp minced fresh thyme
 Additional Odyssey feta cheese, fresh oregano and thyme leaves
1

Heat oven to 375°F.

2

Place the corn on a microwave-safe plate. Microwave, covered, on high for 2 minutes. (Corn will be hot!) Brush corn with olive oil. Grill, covered, over medium heat or broil 4-inches from heat for 5-10 minutes or until tender and charred on all sides, turning often. Cool completely. Cut kernels from cob. Set aside.

3

Meanwhile, whisk the flour, cornmeal, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, butter, sugar and eggs in another bowl until blended. Make a well in center of dry ingredients; pour in buttermilk mixture. Stir just until combined. (Do not overmix. Batter will have lumps.)

4

Fold in feta, sun-dried tomatoes, herbs and reserved corn. Pour batter into a greased 8-inch square baking pan. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool slightly; garnish with additional crumbled feta and herbs. Serve warm.

Ingredients

 2 medium ears sweet corn, husks removed
 1 tbsp olive oil
 1 cup all-purpose flour
 1 cup cornmeal
 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 1 cup buttermilk, at room temperature
 ½ cup unsalted butter, melted
  cup sugar
 2 large eggs, at room temperature
 6 oz Odyssey feta cheese, crumbled (1 cup)
 ½ cup oil-packed sun-dried tomatoes, drained and chopped
 1 tbsp minced fresh oregano
 2 tsp minced fresh thyme
 Additional Odyssey feta cheese, fresh oregano and thyme leaves

Directions

1

Heat oven to 375°F.

2

Place the corn on a microwave-safe plate. Microwave, covered, on high for 2 minutes. (Corn will be hot!) Brush corn with olive oil. Grill, covered, over medium heat or broil 4-inches from heat for 5-10 minutes or until tender and charred on all sides, turning often. Cool completely. Cut kernels from cob. Set aside.

3

Meanwhile, whisk the flour, cornmeal, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, butter, sugar and eggs in another bowl until blended. Make a well in center of dry ingredients; pour in buttermilk mixture. Stir just until combined. (Do not overmix. Batter will have lumps.)

4

Fold in feta, sun-dried tomatoes, herbs and reserved corn. Pour batter into a greased 8-inch square baking pan. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool slightly; garnish with additional crumbled feta and herbs. Serve warm.

Sun-Dried Tomato and Feta Herbed Corn Bread
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19December
2018

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