Savory Cornbread With Feta (Mpompota)

Ingredients

• 385 grams / 13.5 oz corn flour (not starch nor cornmeal) (see text above for more)
• 180 grams / 6.3 oz strained Greek yogurt
• 70 grams / 2.4 oz extra virgin olive oil
• 2 medium-sized eggs (lightly beaten)
• 280 grams / 9.8 oz milk
• 1 teaspoon baking soda
• 2/3 teaspoon salt
• 270 grams / 9.5 oz feta cheese (crumbled)

Instructions

1. 1

   Preheat oven to 180°C / 356°F.

2. 2

   Brush a square 20 x 20 cm (8 x 8-inch) pan with olive oil and set aside.

3. 3

   In a mixing bowl add the Greek yogurt and olive oil. Mix well with a whisk.

4. 4

   Then add the eggs, milk, baking soda, and salt. Mix well to combine.

5. 5

   Stir in the corn flour and lastly the feta cheese.

6. 6

   Pour batter into the pan and bake for about 30 minutes. Prick the center of the cornbread with a toothpick to ensure it's cooked.

7. 7

   Let the cornbread stand for 30 minutes. Then cut into 16 square pieces and serve. You can store it in an airtight food container at room temperature for up to 5 days.