Best 2 Greek Cornbread Recipes

Journey to the heart of Mediterranean cuisine with our tantalizing Greek cornbread! This delightful bread, also known as Brotos, combines the rustic charm of traditional Greek cooking with the vibrant flavors of cornmeal. Indulge in its golden-brown crust, tender crumb, and the harmonious blend of sweet and savory notes. With three enticing variations – a classic recipe, a cheesy delight, and a zesty lemon-herb infusion – this cornbread odyssey promises an unforgettable culinary experience. Embark on this gastronomic adventure and discover the perfect accompaniment to your favorite Greek dishes or a delightful standalone snack. Let the aromas of oregano, feta cheese, and lemon dance upon your palate as you savor each bite. Prepare to be captivated by the versatility of cornbread, transformed into a Greek masterpiece.

Let's cook with our recipes!

GREEK CORNBREAD

GREEK CORNBREAD image

Categories Bread Vegetable Side Bake Vegetarian Quick & Easy Tailgating

Yield 10-12 slices

Number Of Ingredients 10

Ingredients

2-1/2 cups cornmeal
1-1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup milk
4 cups coarsely grated summer squash (zucchini recommended)
1 cup cottage cheese
1-1/2 cups feta cheese, crumbled
up to 1/2 cup (1 stick) unsalted butter, cut into small pieces

Steps:

Preheat oven to 375 degrees F. and move rack to middle of oven. Take a 9" cake pan, lightly spray with spray oil (recommend Olive Mist), and cover bottom of pan with parchment paper (this makes removing the cornbread after baking easier). Set pan aside. In a bowl gently but thoroughly whisk together dry ingredients, the cornmeal, baking powder, sugar and salt, until well combined. Set aside for now. In another bowl whisk together eggs and milk until well combined. With a wooden spoon stir in squash, cottage cheese and feta cheese into the egg and milk mixture. Add the cornmeal mixure to the wet ingredients and gently fold together all ingredients with a spatula until just mixed together. You do not want to overmix cornbread. Pour into pan and dot the top with butter pieces, as many as you wish. To minimize mess, place cake pan onto baking sheet or cookie sheet and place in preheated oven. Bake until golden brown on top, about 45 minutes to an hour. Cornbread will rise higher than the sides of the cake pan, and pieces of butter will melt all over the top and help to brown the top. When skewer inserted in cornbread comes out clean, it is done. Remove from oven and let cool in the cake pan on a rack about 10 to 15 minutes, then using oven mitt or potholders, carefully invert cornbread onto the rack and remove cake pan, and then carefully remove parchment paper. Continue to cool until you can touch the cornbread comfortably. Invert back onto a serving plate, slice like a cake and serve with your favorite dishes - you can garnish with crumbles of feta if you wish. This recipe makes about 10 to 12 servings. If you need more, DO NOT DOUBLE - it will not work, so make two or more separate batches.

GREEK CORNBREAD WITH CHEESE - BOBOTA ME TYRI

Greek Cornbread With Cheese - Bobota Me Tyri image

Make and share this Greek Cornbread With Cheese - Bobota Me Tyri recipe from Food.com.

Provided by Scarlett516

Categories Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups Greek yogurt
1 cup grated kasseri cheese or 1 cup substitute gruyere cheese
1 cup grated kefalotyri or 1 cup substitute parmesan cheese
1/2 cup vegetable oil
2 eggs, lightly beaten
2 tablespoons lemon juice
1 1/2 cups cornmeal (fine)
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
4 ounces feta cheese, crumbled
6 tablespoons chilled butter, cut in 1/4 inch pieces

Steps:

Preheat the oven to 350°F
Traditionally, this is baked in a 12" round pan. You may use a 9"x13" pan.
Grease the sides and bottom of the pan and set aside.
Combine the wet ingredients (yogurt, Kasseri cheese, Kefalotyri cheese, oil, eggs, and lemon juice).
In another bowl, sift together the cornmeal with the flour, baking soda, baking powder, sugar, and salt.
Add the wet ingredients to the dry and mix until it is a soft, batter-like dough.
Spread the batter in the pan and smooth with the spatula.
Sprinkle with the Feta cheese and scatter the pieces of butter evenly over the top of the batter.
Bake for 40 minutes, or until it is a deep golden brown. If it gets too brown before the 40 minutes are up, cover with aluminum foil and continue baking.
Allow to cool 15 minutes before serving.

Tips:

Choose the right cornmeal. Coarse cornmeal will give your cornbread a more rustic texture, while fine cornmeal will produce a smoother, more delicate crumb.
Use fresh, high-quality ingredients. The better the ingredients you use, the better your cornbread will taste.
Don't overmix the batter. Overmixing the batter will make your cornbread tough.
Bake the cornbread in a hot oven. This will help it to rise and develop a golden brown crust.
Let the cornbread cool slightly before serving. This will help it to set and make it easier to cut.

Conclusion:

Greek cornbread is a delicious and versatile side dish that can be served with a variety of meals. It is also a great way to use up leftover cornmeal. With its unique flavor and texture, Greek cornbread is sure to become a favorite in your home.

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