I’m sharing my Chicago travel guide tomorrow, but I couldn’t wait any longer to share this copycat recipe from one of our favorite restaurants in the Windy City. I’m sure I’ve mentioned it before, but cornbread is one of two foods with which I have no self-control (french fries is the other). So when Greek Cornbread popped up on the menu at The Purple Pig, I couldn’t resist.
The honey-soaked plate arrived and I gobbled it up. Ok, I actually shared it with my mom, but I wouldn’t let her have any more than her half! The flavors in this dish (honey, lemon, thyme, and feta) are such simple flavors, but the dry, saltiness of the feta blends so nicely with the sweet honey cornbread.
The lemon zest is my addition, but I think it really adds that brightness that only lemon zest can. Unfortunately, you’ll want to eat more that just one serving, but at least your soul will be happy!
I used nonfat milk in the recipe and a low fat feta cheese on the top (pretty par for the course if you hang out with me too much). If you eat the cornbread right away, the nonfat milk (or yogurt if you want) is totally fine.
If you plan to make it ahead, however, you’ll want to use some sort of fat in your milk. The fat keeps the bread moist – speaking from loads of experience here.
I should also note that the light feta (I get it at Trader Joe’s), isn’t as pungent of a flavor as the regular feta, so if you love that feta flavor, don’t skimp there either.
Since I absolutely can’t pass up on dessert, I cut back here and there in the starters. We all have choices to make it life and these are mine, but I totally accept yours!
I've always loved cornbread, but we had a Greek Cornbread at The Purple Pig in downtown Chicago and I fell even more in love. So many fresh flavors on one plate, you just couldn't go wrong! I quickly came home and remade it for my husband, so he could have the same tasty experience!
- 1 cup cornmeal
- 1 cup flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- ⅓ cup olive oil
- 1 egg
- ¼ teaspoon lemon zest
for the topping
- feta cheese
- parmesan cheese
- lemon zest
- fresh oregano
Preheat oven to 400 degrees.
Grease mini cake pans.*
In a large mixing bowl, combine dry ingredients. Add in milk, olive oil, egg, and lemon zest. Mix well. Let sit five minutes. Pour into pans.
Bake 14-16 minutes, until toothpick comes out clean.
Remove warm muffins to plate(s). Drizzle honey heavily over muffins. Top with crumbled feta cheese, shredded parmesan, lemon zest, and fresh oregano.
*Can use muffin tins, bread pan, or square baking pan as well. Note changed cooking times - muffins (14-16 minutes), bread pan (25-30 minutes), square pan (20-25).