Yields: 9 servings
Prep time: 25 minutes
Cook time: 40 minutes
Difficulty Level: Intermediate
Ingredients:
- 2 medium ears Sweet Corn, husks removed
- 1 tbsp Olive Oil
- 1 cup all-purpose Flour
- 1 cup Cornmeal
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Buttermilk, at room temperature
- 1/2 cup unsalted Butter, melted
- 2/3 cup Sugar
- 2 large Eggs, at room temperature
- 6 oz. Odyssey® Feta Cheese, crumbled (1 cup)
- 1/2 cup oil-packed, Sun-Dried Tomatoes, drained and chopped
- 1 tbsp minced fresh Oregano
- 2 tsp minced fresh Thyme
- additional feta cheese, fresh oregano, and thyme leaves
Directions:
- Heat oven to 375°F.
- 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.
- 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.)
- 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.
Recipe and photo © 2018 Dairy Farmers of Wisconsin
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