Moldavian Corn and Feta Cheese Bread by frick

[BakerAunt]

Moldavian Corn and Feta Cheese Bread
Submitted by frick on September 02, 2008 at 3:11 pm
(Kukuruzniy Khlebs Brinzoy)

Super easy, unusual and delicious. I served it as a side to some roast pork but this mouthwateringly rich, hearty cornbread is almost a meal in itself, needing only something green or some soup to round out a meal. The large quantity serves eight or more, and can easily by halved, using an 8 x 8” pan.

This recipe DOES NOT have standard mixing instructions; please read thoroughly.

Preheat oven to 375 F. placing rack in center of oven. Generously butter a 13 x 9” baking dish; or two 8 x 8" pans.

3 cups crumbled feta cheese (a scant ¾ lb.)
½ cup sour cream
2 large eggs, lightly beaten
2 cups milk
6 Tbs melted butter
2 cups yellow cornmeal, stoneground if possible
¾ cup unbleached all purpose flour
½ tsp sugar
*¼ tsp salt
2 tsp baking powder
½ tsp baking soda

Stir together cheese, sour cream, eggs, milk and butter in large bowl.

Sift together dry ingredients and stir into feta mixture. Blend thoroughly. Cover and let stand 15 minutes.

Gently transfer to baking dish. The cheese wants to flow into the center when panning; try to nudge the cheese so it is evenly distributed. If there is too much in the center, it becomes more difficult to test for doneness.

Bake 35-40 minutes or until lightly browned.

*Note: My baking time was more like 32-33 minutes; I would check at 30 minutes.

*1/2 tsp salt would be more appropriate except for the saltiness of the feta. I can buy any kind of feta where I live, French, Bulgarian, etc. If you can, taste them and buy the least salty.

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