Cornbread with Sweet Red Pepper & Goat Cheese Tapenade
An outstanding, savory cornbread. This recipe will impress an entire dinner party of Greeks, even though it sounds a bit foreign at first. It's moist, flavorful, and delicious.
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EmailIngredients:
2 cups milk
2 cups coarse yellow cornmeal
salt, pepper
Add to this:
2 lightly beaten eggs
1 cup crumbled feta
1/2 cup diced red pepper in brine, preferably from Florina
2 cups thick Greek yogurt
4 Tbs. olive oil
2 cups sautéed chopped onion
cumin to taste
Procedure:
Heat the milk to scalding without boiling it. Place the cornmeal in a large mixing bowl and mix with salt and pepper. Slowly pour the milk into the cornmeal, stirring vigorously. Add the remaining ingredients, and mix well. Pour into buttered or oiled 9 x 13 x 2-inch rectangular baking pan and bake at 350 degrees F (190 °C) until set and lightly golden. Remove from oven, cool to room temperature, cut and serve.
