Feta and Leek Cornbread is a family favourite! My kids love this with yogurt, actually so do I!
I’ve made this using one cup corn meal, but find it to be dry, so in the recipe I say to use half a cup. If you like you can try making it yourself to see which you prefer. This cornbread is called Pispili in Albanian (thanks for the spelling Voltisa)
My grandmother grew up on this stuff…it’s her favourite! This is the perfect thing to make for picnics, or something to serve at a party or when guests come over, it’s a nice snack to serve anytime.
What you will need:
- 1/2 cup yogurt
- 3/4 cup olive oil
- 3 eggs
- 1 1/2 cup flour
- 1/2 cup fine corn flour
- 1-2 sticks of leek depending on the size
- 1 tsp baking powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup crumbled feta cheese
Preheat oven to 400, grease a 9 x 13 size pan or a size pan close to that.
Prepare leeks, cut them into bite size pieces, clean and rinse dirt off of the leek.
Mix eggs, yogurt and oil in a bowl, add the cornflour into the egg mixture and whisk together, let sit for 3 mins.
Sift together the flour, pepper, salt and baking powder with a whisk, add flour to the egg mixture and mix together with a wooden spoon or spatula.
Add the leeks and feta cheese, combine with wooden spoon or you can use your hands.
Or you can add the leeks and feta cheese to the egg mixture first, then add in the flour mixture.
Pour over in pan and press evenly across pan.
Bake for 25-30 mins. Cut into squares. Enjoy warm.