Mediterranean Cornbread

It snowed all weekend here in Boston, so I decided it was time to bake up some warm and comforting homemade bread! I was originally planning on tackling a recipe from Peter Reinhart’s The Bread Baker’s Apprentice, but was out of yeast and not about to set out in the snow just to get one item from the store, so I decided to make a cheesy cornbread instead. I’ve seen a few recipes for Southwestern cornbread with cheddar cheese and jalapenos, but decided that a Mediterranean twist would also be delicious. I figured the flavor combo would work well since polenta is such a staple of Italian cuisine.

I stuffed the cornbread with caramelized shallots, sun-dried tomatoes, and feta, and then put a bubbly layer of melted mozzarella goodness on top. Mmmm. I’m a bit embarrassed to admit that we devoured 6 out of the 9 pieces the same day that it was made… There’s nothing wrong with cornbread for lunch, right? Good thing the gym is open again! Oh, and you definitely want to serve it warm!

p.s. I’m submitting this to 5 Star Foodie’s Cornbread Makeover!

Mediterranean Cornbread
Printable Recipe

1 tablespoon olive oil
1 cup chopped shallots (4 large)
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
1/2 cup chopped sun-dried tomatoes
1/2 cup feta
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350˚F. Heat olive oil over medium heat in a large nonstick skillet.  Sauté shallots for 15 to 17 minutes, stirring frequently, or until caramelized.

Meanwhile, combine flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk together butter, eggs, and buttermilk in a large bowl. Stir the dry ingredients into the wet ingredients until most of the lumps are dissolved. Stir in the caramelized shallots, sun-dried tomatoes, and feta. Pour the batter into a greased 8×8-inch square pan. Bake at 350˚F for 23 to 27 minutes or until a toothpick inserted into the center comes out clean.

Preheat broiler. Evenly spread shredded mozzarella cheese over the cooked cornbread. Broil for 2 to 3 minutes or until cheese is melted. Cool for 5 minutes and cut into 9 squares; serve warm. Makes 9 servings.

Nutrition: 331 calories, 19.1g fat, 1.7g fiber, 10.4g protein per serving
Cost: $0.58 per serving

41 Responses to Mediterranean Cornbread

  1. That is one fantastic-looking loaf of cornbread! I love all of the ingredients you added into the batter. Oh, and cornbread for lunch sounds great to me ;).

  2. Wow this looks so incredible! I love the flavors you incorporated, and that you put mozzarella on top!!! Cornbread is good any time of day – even breakfast :)

  3. sun-dried tomatoes in anything automatically strike a chord with me–i LOVE those wrinkly little red suckers! the cheesiness is just an added bonus. :)

  4. Having never tried corn bread before u urge me to bake some somewhere soonn…what a fantastic combination and delicious pics to top…
    Congrats on ur new cam …thats a fantastic dslr u family too gifted me a cannon and my first digi cam,a little basic one but am so excited with it after shooting on a cell phone all along.
    Wishing u a year filled with elicious cheesy delights as these and more…

  5. This sounds like fusion food at its finest. I adore cornbread. But I think i would love it even more if it were stuffed with feta. And mozzarella. And sun-dried tomatoes.

    And yes. Thank god for the gym.

  6. Snow?? that doesn’t sound like much fun. At least you kept nice and warm inside with this delicious cornbread! I love the addition of the sun dried tomatoes- yummy.

  7. I am making a cornbread tonight but more traditional than this one. I HAVE to try yours. It is unique and sounds delicious! Love your egg and potato squares too! You are such a creative cook!

  8. yum!! I love all these mexican-themed meals you have been cooking. Awesome looking cornbread! It is soo cold in NC too (I know not nearly as much as Boston though). I wish we could get some snow so I don’t have to go to work tomorrow – 2 inches and everything shuts down in the south :)

  9. This actually looks like a great take on a somewhat popular greek bread called bobota, which is basically cornbread with feta and it usually has a light syrup on top. Love the sundried tomatoes!

  10. I like the new take on cornbread … really cool! And I totally agree that therez not much that beats home-made bread when it comes to comfort food on cold winter mornings!

  11. Kerstin, every single damn post of yours make me DROOL so much! Oh this looks GREAT! I adore cornbread, and you made it better with melted, toasty mozarrella cheese on top…ooooh la la!

  12. Thanks everyone – I wish I had a slice of this right now :)

    Grace – Me too, they make everything better!

    Elly – Oh, how cool! I’d love to see a bobota recipe – the syrup on top sounds so intriguing!

Leave a reply