This Savory Cornbread With Feta that in Greece we name Mpompota is really soft and airy. Very filling and full of flavor. As it is made with plenty of feta cheese, Greek yogurt, and extra virgin olive oil!
This healthy cornbread is ready in less than an hour. Actually, 30 minutes of baking plus 10 minutes of preparing to be precise.
What Is Mpompota?
Mpompota in Greece refers to cornbread whether it's a sweet or savory one. In this case, it's a savory one that was made very often during the times of second world war. Which is why it is also referred to as the bread of the poor.
This humble bread is very nutritious and also very filling. In older times it used to be made with whatever ingredients were available. For example, if you had eggs you would add eggs to it. Or if you had yogurt you would make it with yogurt. This recipe is made using all of the ingredients one would use to make a Mpompota.
Ingredients To Make Savory Cornbread
Savory Cornbread or Mpompota is made with Greek yogurt, milk, eggs, extra virgin olive oil, corn flour, salt, and baking soda. Just two things to keep in mind though.
- The yogurt used in this recipe is strained Greek yogurt. Make sure you use the right type of yogurt so the batter ends up with the right moisture ratio. If you can't find strained Greek yogurt at a grocery store where you live then you can make your own strained yogurt at home following this tutorial.
- Use corn flour, not cornstarch or cornmeal. Corn flour is finer than cornmeal and it is yellow in color, unlike cornstarch which is white like baby talc powder.
NOTE: Sometimes cornstarch is referred to as cornflour so it creates some misconception. To avoid any confusion keep in mind that when cornstarch is referred to as cornflour, it's written down in one word. While actual corn flour (the one we are using) is two words.
How Healthy Is Corn Flour
Corn flour unlike cornstarch/cornflour is made by grinding whole corn kernels. Which means it is as nutritious as corn. It is loaded with fiber, protein, and antioxidants, and it's easy to digest. Which makes it an ideal gluten-free alternative for baking.
Plus corn flour is an ingredient that's really easy to work with. And yields soft and airy bread easily.
SERVE WITH 🠯
This savory cornbread you can enjoy for breakfast, as a filling snack, or as a substitute for bread. Traditionally this was served along with Fasolatha (old-fashioned Greek bean soup) but goes also nicely with this healthy tomato + carrot soup or Lentil tomato soup.
Savory Cornbread With Feta (Mpompota)
- 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
- ⅔ teaspoon salt
- 270 grams / 9.5 oz feta cheese crumbled
- 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.
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