Greek Cornbread Recipes

Steps:

• Preheat oven to 375 degrees.
• Grease and flour a 9x13x2-inch pan.
• Mix cornmeal, baking powder and sugar.
• In another bowl, combine squash, eggs, cottage cheese, feta cheese and milk.
• Add cornmeal mixture to wet ingredients and blend well.
• Pour into pan, Dot the top with butter.
• Bake until browned on top, about 1 hour.

Steps:

• Prepare Cornbread according to package directions, adding Ranch seasoning and Cavendar's to mix.
• I usually add 3 tablespoon of Cavendar's, but love the flavor and have been known to add more.
• Bake according to package directions, cool.
• (Can be prepared a day ahead) Crumble Cornbread in a large bowl.
• Add bacon, onions, and peppers.
• Stir well.
• Add mayo 1/4 cup at a time until cornbread begins to bind.
• Usually takes 1 cup, may take less.
• Taste and season with salt and pepper.
• Add tomatoes and stir again.
• Taste again adjust for dryness by adding more mayo tablespoons at a time.

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.