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.
Donika has been blogging for years perfecting her craft in the kitchen. Cooking from Albanian and Turkish backgrounds her recipes will definitely make their way into your kitchen! 
Great job I love it!
Thank you Lori!
Yum! I'm going to have to try this! I love corn bread and it sounds delicious with the leeks….but now I need to go to the Farmer's Market tomorrow to get some more leeks.
If you like leeks and cornbread, I think your gonna like this Linda! My kids wolf this down so fast, its done within an hour;)
I do not blame your kids for that, I am sure I'll do even better job by finishing it up in 30 mins, LOL. I love the picture set up & those books & the tea cup & the sugar cubes, WOW everything looks so appetizing & yummy. You really rocked it girl.
Aww thank you so much Saira! Yes my kids always gobble this up so fast…I wonder why I never make 2 batches! Thanks again 🙂
I was just going to say I love the photo!! I cannot wait to make this!! Going to do my best to get the ingredients tonight because I don't want to wait!
Aww thank you! Oh your gonna love it! 🙂
lovely photo, made this bread today, its very nice, didnt have olive oil but will use it next time, it tastes interesting, not too strong, I put some greek yogurt and cream cheese on top when it was done because it was a little dry.
Thank you very much! Its not a moist bread, but it usually isn’t dry either…I would say its somewhere in between. I wonder if next time you took it out of the oven earlier would it make a difference? What kind of oil did you use?
We like to eat it with yogurt as well, goes really well with it.:)
Oh and what kind of pan did you bake it in? I noticed when I baked it in a cast iron it turned out dry, but in the pyrex it turns out great!
Gotta try this recipe since we have been experimenting wit corn flour lately, thanks!
Oh ya, let me know how you like it 🙂
I’m Albanian and my mom used to make this and I was craving it today. I looked up for recipes and your website came up. So glad you shared this. It turned out excellent.
Oh awesome, happy you found it! We love it too! Thanks again
~Donika
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Assalaamu alaikum Donika,
Someone mentioned making a bread with leeks and corn… Intrigued, I googled, and this recipe was the first result. I liked the sound of it as I like healthy things cooked with yogurt and olive oil rather than butter. I have another favorite cornbread recipe that uses no eggs, so with three eggs, was nervous if this would taste “eggy”. I tried it today, finally, and alhamdulillah, it turned out perfect, first time!
I used 1 cup of fine corn flour, and just over three quarter of a cup of wholemeal atta (flour for rotis/chapattis). Next time I might try slightly increasing the cornflour quantity and decreasing the flour proportionally, and see how far I can go. As blood pressure runs in the family, I put just a pinch of salt. Next time I’ll probably put some more black pepper, and add a bit of red chilli powder to give it a bit more spice.
It cooked perfectly in exactly 25 mins. Not dry, not too moist, just perfect and enjoyed by all. The recipe has been duly printed along with the link and made its place into my favourite recipes to make again and again. Thank you for sharing this with us. Jazaakillah khayr! 🙂
I’ll be browsing your site in sha Allah to see what other gems I can find 🙂
Wa alaikum salam Moonstar,
So happy to hear it, and glad you enjoyed it, it is a family favourite 🙂 I am sure the extra black pepper will kick it up a notch! WIK, hope to hear from you again. 🙂
Donika