Moldavian Corn and Feta Cheese Bread



6 servings



2 cups crumbled feta cheese
1/2 cup sour cream
2 lg. eggs, lightly beaten
2 cups milk
6 tbsp. unsalted butter, melted
2 cups yellow cornmeal, preferably stone ground
3/4 cup unbleached all-purpose flour
1/2 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda


In a large bowl, stir together the feta cheese, sour cream, eggs, milk, and melted butter.

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

Meanwhile, preheat the oven to 375°F. Butter a 13x9 inch rectangular baking pan.

Transfer the batter to the prepared pan and bake in the middle rack of the oven until light golden brown and firm to the touch, 35 to 40 minutes. Serve warm.

Moldavian Corn and Cheese Bread

Cut this savory bread into slices, top with crumbled Bulgarian feta, and bake in a 375°F. oven until the feta is bubbly. Top with a roasted red pepper and pass around as an appetizer.

Author's Comments

This bread is excellent with stews and soups, or simply with a slice of feta cheese or smoked ham, which is the way it is often enjoyed in Modavia. It is a very savory corn bread, indeed.

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