Bread Recipes
Greek Cornbread
Yield: 10 to 13 servings
Ingredients
- 2 1/2 cups cornmeal
- 1 1/2 teaspoons baking powder
- 3 tablespoons granulated sugar
- 4 cups summer squash, grated
- 3 eggs
- 1 cup cottage cheese
- 1 1/2 cups feta cheese, crumbled
- 1 cup milk
- 1/2 cup (1 stick) butter, cut into pieces
Instructions
- Heat oven to 375 degrees. Grease and flour a 9 x 13 x 2 inch pan.
- Mix cornmeal, baking powder and sugar.
- In another bowl, combine squash, eggs, cottage cheese, feta cheese and milk.
- Add cornmeal mixture to wet ingredients and blend well. Pour into pan, Dot the top with butter.
- Bake until browned on top, about 1 hour.