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Corn Bread with Syrup Recipe

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This recipe for Corn Bread with Syrup, by , is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Samantha Layne


1 1/4 cups Greek yogurt
1 cup grated Kasseri or substitute Gruyere cheese 1 cup grated Kefalotyri or substitute Parmesan cheese
1/2 cup vegetable oil
2 eggs lightly beaten
2 tbsp. lemon juice
1 1/2 cups cornmeal (fine)
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp. baking soda
1 tbsp. baking powder
1 tsp. salt
4 oz. Feta cheese, crumbled
6 tbsp. chilled butter, cut in 1/4 inch pieces

Preheat the oven to 350 degrees. Traditionally, this is baked in a 12 inch round pan. If you don't have one, you can substitute a 9 x 13 rectangular or similar sized pan. Grease the sides and bottom of the pan and set aside. Combine the wet ingredients: yogurt, cheese, oil, eggs, and lemon juice. In another bowl, sift the cornmeal with the flour, baking soda, baking powder, sugar, and salt. Add the wet ingredients to the dry and mix until you have a soft, batter-like dough. It will be thick and wet. Spread the batter (dough) in the pan and even the top with a spatula. Sprinkle with the crumbled feta cheese and scatter the butter pieces evenly across the surface. Bake for 40 minutes in a 350 degree oven or until it turns a deep, golden brown color. If it starts to get too brown, cover with aluminum foil and continue baking. Allow to cool for 15 minutes before slicing and serving.




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