Sun-Dried Tomato and Feta Corn Bread

Sun-Dried Tomato and Feta Corn Bread


1 cup buttermilk
2 large eggs
2 medium ears sweet corn, husks and silk removed
1 tablespoon olive oil
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
6 ounces Feta Cheese Crumbles (1 cup)
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1 tablespoon minced fresh oregano
2 teaspoons minced fresh thyme
Feta Cheese Crumbles, fresh oregano and thyme leaves


1 Let buttermilk and eggs stand at room temperature for 30 minutes.

2 Grease grill grate. Heat grill to medium. Meanwhile, wrap corn in damp paper towels. Place corn on a microwave-safe plate. Microwave, covered, on high for 2 minutes. Cool slightly. (Corn will be hot!)

3 Brush corn with olive oil. Grill corn, covered, over medium heat for 5-10 minutes or until tender and lightly browned, turning occasionally. Cool completely. Cut corn from the cobs. Set aside.

4 Heat oven to 375°F.

5 Whisk the flour, cornmeal, baking powder, baking soda and salt in a large bowl.

6 Whisk the buttermilk, eggs, butter and sugar in another bowl until blended. Make a well in the center of dry ingredients; pour in buttermilk mixture. Whisk batter just until combined. (Do not overmix. Batter will have lumps.) 

7 Fold in the feta, sun-dried tomatoes, herbs and reserved corn. Pour batter in a greased 8-inch square baking pan. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool slightly. Garnish with additional feta and herbs. Serve warm.

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