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Savory-Greek-Cornbread-Mpompota
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5 from 4 votes

Savory Cornbread With Feta (Mpompota)

This Savory Cornbread is soft and airy. Made with yogurt, eggs, milk, olive oil, and feta cheese. It's very nutritious and filling!
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast, Side Dish, Snack
Cuisine: Greek
Keyword: bread, cheese, gluten-free, Oven baked
Servings: 16 pieces
Calories: 196kcal

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
  • teaspoon salt
  • 270 grams / 9.5 oz feta cheese crumbled

Instructions

  • Preheat oven to 180°C / 356°F.
  • Brush a square 20 x 20 cm (8 x 8-inch) pan with olive oil and set aside.
  • In a mixing bowl add the Greek yogurt and olive oil. Mix well with a whisk.
  • Then add the eggs, milk, baking soda, and salt. Mix well to combine.
  • Stir in the corn flour and lastly the feta cheese.
  • 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.
  • 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.

Nutrition

Serving: 1piece | Calories: 196kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 377mg | Potassium: 124mg | Fiber: 2g | Sugar: 2g | Vitamin A: 131IU | Calcium: 153mg | Iron: 1mg