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
Ingredients:
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
Directions:
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
Cake, Batter, and Bowl features my original recipes for quick, healthy, and inexpensive weeknight meals and indulgent weekend treats. Enjoy!
Cornbread for lunch? I don’t see anything wrong with that. This combinations sounds delicious.
Yum! Fantastic idea. I bet this cornbread was incredibly flavorful.
waw,…Kerstin!! What a twist on the normal cornbread!! Yeah!!!!
I so love this more then the original recipe!!
Lovely flavours here!
Great additions to this unique sounding cornbread, savory, tasty, looks great. I think it is the perfect lunch item, tomatoes, cheese, bread:)
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
.
I’m sure Ben would even argue this is better than Jiffy’s!
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
wow, what a unique and delicious cornbread! I’m loving the sun dried tomatoes and the cheeses here, will definitely have to try!
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.
You can’t go wrong with those ingredients. I love sundried tomatoes and feta in just about anything and cornbread is already a fave.
Mmm, love that cheesy goodness!
Lovely idea Kerstin. Never really made any kind of cornbread before, but I guess I can start with your version first.
ohhhh… feta and mozzarella in cornbread… fabulous!
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 have..my 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…
I love ANYTHING mediterranean! this sounds amazing!
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.
Holy moly! What a fabulous twist on cornbread!! I think this looks amazinggg.
Ooh…Mediterranean cornbread sounds wonderful. I like the sun-dried tomatoes and cheese. YUM.
EVERYTHING about your cornbread sounds amazing
You know what, I’ve never tried cornbread. Yours looks so good with all that cheese!
Looks good to me, I love the cheese on top!
Having a giveaway on my blog today!
ooh, what a fabulous variation on cornbread!
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.
I have just about everything to bake this! Looks delicious and uses my favorite flavors
This sounds incredibly delicious! I love everything about it. I’m sure it wouldn’t last long in my house either!
All I can say is that this recipe is perfection! You are a whiz!
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!
This sounds fantastic with the sun-dried tomatoes and feta! Great looking cornbread!
LOL, 6 out of 9! Yes, it MUST have been good!
Happy New Year!
~ingrid
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
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!
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!
Holy Cow, that looks awesome!
I love cooking/baking when its super cold out!
It’s going to be freezing and snowing, so I’ll be in my kitchen most of the weekend, I can’t wait!
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!
Great twist on a classic!
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!
Aw I love your blog! I’m new to it- but this cornbread with sundried tomatoes and feta and shallots.. my goodness what a great creation!
This looks like heaven. It has all great ingredients and it must be the tastiest.
This looks so good–I love cornbread and Medd food–good idea to combine them
OH WOW now this sounds like my kind of cornbread!!! I can’t wait to try this fantastic creation!