Corn Bread for Khrushchev

Name: Corn Bread for Khrushchev
Ingredients: 1 stick unsalted butter, melted and cooled slightly, plus more for the pan; 2 large eggs, lightly beaten; 2 cups milk; 1/2 cup sour cream; 2 cups fine yellow cornmeal, preferably stone-ground; 3/4 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon baking soda; 3/4 pound feta cheese, crumbled; Thinly sliced jarred roasted red peppers, for serving (optional)

12 ingredients

6 steps

Ingredients

1 stick unsalted butter, melted and cooled slightly, plus more for the pan
2 large eggs, lightly beaten
2 cups milk
1/2 cup sour cream
2 cups fine yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
3/4 pound feta cheese, crumbled
Thinly sliced jarred roasted red peppers, for serving (optional)

Directions

1

Preheat the oven to 400 and butter a 9-inch square baking pan.
2

In a large bowl, beat the eggs with the milk, sour cream and melted butter.
3

In a medium bowl, whisk the cornmeal with the flour, baking powder, salt, sugar and baking soda.
4

Whisk the dry ingredients into the wet mixture until smooth, then fold in the crumbled feta.
5

Scrape the batter into the prepared pan and bake for about 40 minutes, until golden and a toothpick inserted in the center comes out clean.
6

Let the corn bread cool slightly, then cut into squares and serve with roasted peppers.