Ingrients & Directions


1 1/2 c Yellow cornmeal
1 c All-purpose flour
2 ts Double acting baking powder
1/2 ts Baking soda
1 ts Salt
2 ts Ground cumin
1 1/2 c Crumbled feta
1 c Thinly sliced scallion
2 lg Eggs
1 c Milk
2 tb Sugar
1/4 c Olive oil

Preheat oven to 400 degrees. Into a large bowl sift together cornmeal,
flour, baking powder, baking soda, salt and cumin. Add the Feta and
scallion, and toss mixture well. In a bowl whisk together the eggs, milk,
sugar, and oil and add the milk mixture to the cornmeal mixture. Stir the
batter until it is just combined. Pour into greased non stick muffin pans.
Bake 20 minutes until lightly browned and springy to the touch. Let corn
bread cool in the pan for 5 minutes and run a thin knife around the edges
of the pan. Turn the cornbread out onto the rack and let it cool
completely.

Yield: 16 muffins


Yields
1 Servings