Feta Parmesan Cornbread

By / Photography By Teresa Blackburn | March 02, 2017

Preparation

1. Preheat oven to 400F. Heat 2 tablespoons olive oil in a 12-inch cast iron skillet until hot. Whisk together cornmeal, flour, baking powder and salt. Add the feta and Parmesan cheeses and the Italian herb mixture. Add ¼ cup olive oil, egg and milk. Stir until blended. Remove hot skillet from oven and add cornbread batter. Place back in oven and cook 25 minutes or until puff y and golden brown.

About this recipe

Do you have a cornbread creation you love?

Submit your recipe by tagging @ediblenash on Instagram or by sending an email to editorial@ediblenashville.com. Place “Cornbread Contest” in the subject line and send it in by April 30. The winner will receive a Lodge cast iron skillet!

Ingredients

  • ¼ cup plus 2 tablespoons olive oil
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup crumbled feta cheese
  • 1 cup shredded Parmesan cheese
  • 1 tablespoon dried Italian herb mixture
  • 1 egg
  • 1 cup milk
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