Tomato & Feta Cornbread

Side Dishes

Tomato & Feta Cornbread

This savory cornbread pairs a tender sour-cream crumb with salty feta and juicy tomatoes. It bakes in a round cake pan and cuts into wedges for the table.
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Serves
8 servings

Bring it to the table

About this recipe.

Savory sour-cream cornbread with crumbled feta and cherry tomatoes.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Batter

  • 1/4 cup extra-virgin olive oil (plus more for the pan)
  • 1 1/3 cups yellow cornmeal (208 g)
  • 1/2 cup all-purpose flour (63 g)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe)
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 1/2 cups sour cream
  • 1/4 cup water
  • 4 oz feta (crumbled)

Topping

  • 8 oz cherry tomatoes (halved)
  • 1 tablespoon extra-virgin olive oil
  • flaky sea salt (to finish)

Fold the feta in last

Gentle folding keeps small pockets of cheese throughout the crumb. Place the tomatoes on top so they remain visible after baking.

At the table

Cut into wedges and serve warm or at room temperature beside a main dish.

The cooking plan

How to make Tomato & Feta Cornbread.

  1. Heat the oven to 400°F with a middle rack. Oil a 9-inch round cake pan, line the bottom with parchment and oil the parchment.

  2. Whisk the cornmeal, flour, sugar, baking powder, measured salt and pepper in a bowl. In another bowl, whisk the eggs, sour cream, batter oil and water. Mix the dry ingredients into the wet until nearly combined, then gently fold in the feta.

  3. Scrape into the pan. Toss the tomatoes with the topping oil and arrange cut-side up over the batter. Sprinkle lightly with flaky salt.

  4. Bake for 35–40 minutes, until a tester in the cornbread comes out clean. Cool on a rack. Invert onto a plate, peel away the parchment and turn upright before cutting.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Tomato & Feta Cornbread

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Savory sour-cream cornbread with crumbled feta and cherry tomatoes.
Print Recipe
Servings: 8 servings
Course: Side Dish
Cuisine: American-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Batter
  • ¼ cup extra-virgin olive oil plus more for the pan
  •  
    1 ⅓ cups yellow cornmeal 208 g
  • ½ cup all-purpose flour 63 g
  •  
    2 tablespoons sugar
  •  
    2 teaspoons baking powder
  •  
    2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
  •  
    1 teaspoon freshly ground black pepper
  •  
    2 large eggs
  • 1 ½ cups sour cream
  • ¼ cup water
  •  
    4 oz feta crumbled
Topping
  • 8 oz cherry tomatoes halved
  • 1 tablespoon extra-virgin olive oil
  •  
    flaky sea salt to finish

Equipment

Round cake pans
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Spatula
Wire rack
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F with a middle rack. Oil a 9-inch round cake pan, line the bottom with parchment and oil the parchment.
  2. Whisk the cornmeal, flour, sugar, baking powder, measured salt and pepper in a bowl. In another bowl, whisk the eggs, sour cream, batter oil and water. Mix the dry ingredients into the wet until nearly combined, then gently fold in the feta.
  3. Scrape into the pan. Toss the tomatoes with the topping oil and arrange cut-side up over the batter. Sprinkle lightly with flaky salt.
  4. Bake for 35–40 minutes, until a tester in the cornbread comes out clean. Cool on a rack. Invert onto a plate, peel away the parchment and turn upright before cutting.

Notes

Makes 6–8 servings; the serving adjustment starts at 8.
The batter and topping oil are listed separately so both amounts adjust with servings.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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