Sun-Dried Tomato and Feta Herbed Corn Bread

Sun-Dried Tomato and Feta Herbed Corn Bread


Ingredients List


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Feta can be used in this recipe.


  1. Heat oven to 375°F.
  2. Place the corn on a microwave-safe plate. Microwave, covered, on high for 2 minutes. (Corn will be hot!) Brush corn with olive oil. Grill, covered, over medium heat or broil 4-inches from heat for 5-10 minutes or until tender and charred on all sides, turning often. Cool completely. Cut kernels from cob. Set aside.
  3. Meanwhile, whisk the flour, cornmeal, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, butter, sugar and eggs in another bowl until blended. Make a well in center of dry ingredients; pour in buttermilk mixture. Stir just until combined. (Do not overmix. Batter will have lumps.) 
  4. Fold in feta, sun-dried tomatoes, herbs and reserved corn. Pour batter into a greased 8-inch square baking pan. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool slightly; garnish with additional crumbled feta and herbs. Serve warm.

Recipe Tip

  • Any brand of Wisconsin feta cheese can be used.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cheesemakers refer to feta as "pickled", because it is packed in brine (salt and water). The brine preserves the cheese for approximately six months, longer than most fresh cheeses.

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