Sun-Dried Tomato and Feta Cornbread

Not your average cornbread! Yields: 9 servings

Yields: 9 servings
Prep time: 25 minutes
Cook time: 40 minutes
Difficulty Level: Intermediate


  • 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


  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.

Recipe and photo © 2018 Dairy Farmers of Wisconsin

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