This cheesy cornbread is the perfect mix of comfort and flavor, with a golden crust and a soft, cheesy center. Packed with crumbled feta and topped with sesame seeds, it’s a savory twist on the classic.
Whether as a side dish or a snack, this cornbread is sure to be a crowd-pleaser!
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Ingredients
- Vegetable Oil
- Eggs
- Milk
- Cornmeal
- All-Purpose Flour
- Baking Powder
- Feta Cheese
- Sesame Seeds
See recipe card for quantities.
Instructions
Mix all ingredients except sesame seeds in one big bowl!
Pour into a baking dish & sprinkle with sesame seeds!
Bake, cool, slice & serve!!
- Prepare the Dish: Pour 3 tablespoons of oil into a 9 x 13-inch baking dish. Use a brush to coat the entire surface evenly. Place the dish in the oven and preheat to 420°F (215°C). The oil will heat up, creating a crispy crust for the cornbread.
- Mix the Wet Ingredients: In a large mixing bowl, whisk the eggs until frothy. Add the milk and ⅔ cup oil, whisking until smooth.
- Combine the Dry Ingredients: Gradually add the cornmeal and flour to the wet mixture, stirring until just combined. Mix in the baking powder, salt, and crumbled feta cheese, ensuring the batter is smooth and lump-free. Let the batter rest for 5 minutes.
- Assemble and Bake: Carefully remove the hot baking dish from the oven. Give the batter a final stir, then pour it into the dish, spreading it evenly. Sprinkle generously with sesame seeds. Bake for 20-22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before cutting into squares. Serve warm with a dollop of sour cream for a deliciously savory treat!
Substitutions
- Vegetable Oil: Use melted butter, olive oil, or coconut oil for a flavor twist.
- Eggs: Replace with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg)
- Milk: Mineral water or yogurt (same ratio)
- All-Purpose Flour: Use whole wheat flour, spelt flour, or a 1:1 gluten-free baking blend.
- Feta Cheese: Swap with desired cheese, or leave out completely!
Variation
- Herb & Cheese Cornbread: Mix 1 tablespoon of chopped fresh herbs like parsley, dill, or chives into the batter along with the feta. The fresh herbs add a burst of flavor, making it perfect for pairing with soups or stews.
Equipment
- 9 x 13 Baking Dish
- Big Bowl & Whisk
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in the oven at 350°F (175°C) for 5-10 minutes or microwave for 20-30 seconds. Freeze for longer storage, up to 3 months; thaw before reheating.
Top tips for Success
- Preheat the Dish: Heating the oiled baking dish creates a crispy, golden crust, so don’t skip this step!
- Rest the Batter: Let the batter sit for 5 minutes to hydrate the cornmeal for a softer texture.
- Even Topping: Generously sprinkle sesame seeds for a crunchy finish that complements the soft, savory cornbread.
FAQs
Absolutely! While feta adds a tangy flavor, you can substitute it with grated Parmesan, crumbled goat cheese, or even sharp cheddar for a unique twist.
Thoroughly brush oil on all sides of the baking dish before preheating. The hot oil helps create a non-stick layer and a crisp crust.
Yes! Replace the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your cornmeal is labeled gluten-free for a safe and delicious result.
Related
Looking for other savoury recipes like this? Try these:
Cheesy Cornbread (Easy One Bowl Recipe)
Ingredients
Equipment
Method
- Prepare the Dish: Pour 3 tablespoons of oil into a 9 x 13-inch baking dish. Use a brush to coat the entire surface evenly. Place the dish in the oven and preheat to 420°F (215°C). The oil will heat up, creating a crispy crust for the cornbread.
- Mix the Wet Ingredients: In a large mixing bowl, whisk the eggs until frothy. Add the milk and ⅔ cup oil, whisking until smooth.
- Combine the Dry Ingredients: Gradually add the cornmeal and flour to the wet mixture, stirring until just combined. Mix in the baking powder, salt, and crumbled feta cheese, ensuring the batter is smooth and lump-free. Let the batter rest for 5 minutes.
- Assemble and Bake: Carefully remove the hot baking dish from the oven. Give the batter a final stir, then pour it into the dish, spreading it evenly. Sprinkle generously with sesame seeds. Bake for 20-22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before cutting into squares. Serve warm with a dollop of sour cream for a deliciously savory treat!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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