Moldovan cornbread is a staple although it should not be confused with what is considered to be the national dish called mamaliga. This cornbread is moist and savory with the addition of cheese and sour cream. Serve it alone with a slice of feta cheese, sour cream or alongside a soup or stew. We enjoyed it paired with Moldova's hangover cure, a soup called zeama. Enjoy!
Moldovan Cornbread
Servings 1 pan
Ingredients
- 2 cups feta cheese crumbled
- 1/2 cup sour cream
- 2 large eggs lightly beaten
- 2 cups milk
- 6 tablespoons unsalted butter melted
- 2 cups yellow stone ground corn meal
- 3/4 cup all-purpose flour
- 1/2 teaspoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instructions
- In a large bowl mix together the cheese, sour cream, eggs, milk and melted butter
- Sift in the dry ingredients and stir into the cheese mixture
- Mix together well.
- Cover and let stand of 15 minutes
- Preheat oven to 375 degrees
- Grease a 13x9 rectangular baking pan
- Pour the batter into the baking pan
- place in oven on middle rack until golden brown, about 35-40 minutes
- Serve warm
