GREEK CORNBREAD APPETIZER

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!

Course Starters/ Snacks

Cuisine Greek

Keyword appetizers, baking, bread, cheese, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 236kcal

Author Luci Petlack

Ingredients

Cornbread

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

honey
feta cheese
parmesan cheese
lemon zest
fresh oregano

Instructions

Preheat oven to 400°F.
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).

Notes

Save this recipe on Pinterest!

Make this recipe? I'd love to see how it turned out…

PINTEREST: Upload a photo and your review to this Pin!

INSTAGRAM: Tag me @lucismorsels and use #LMrecipes

Nutrition