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Baking recipe · from the recipe book

Feta, Dill and Green Chile Cornbread Loaf

A golden, tender-crumbed cornbread loaf studded with salty, tangy pockets of feta and brightened with fresh dill and mild green chiles.

Feta, Dill and Green Chile Cornbread Loaf

Ingredients

  • 1⅓ cups170 gYellow cornmeal, whole-grain
  • 1 cup130 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • 1½ tbsp20 gGranulated sugar
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ½ cup (120 ml)120 gWhole milk
  • 2 large100 gEggsat room temperature
  • ¼ cup60 gOlive oil
  • 1 cup crumbled150 gFeta cheesecrumbled
  • 2 oz60 gDiced green chiles, cannedwell drained
  • 1 cup sprigs10 gFresh dillfinely chopped
  • ¾ tsp3 gCanola oilfor greasing the pan

Steps

  1. Preheat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan with the canola oil.
  2. Crumble the feta, drain the green chiles well and chop the dill. Set aside two-thirds of the feta for the batter and one-third for the top.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt and sugar.
  4. In a second bowl, whisk the greek yogurt, milk, eggs and olive oil until smooth.
  5. Pour the yogurt mixture into the cornmeal mixture and stir just until no dry flour remains; a few lumps are fine.
  6. Fold in the two-thirds portion of feta, the green chiles and the dill.
  7. Scrape the batter into the pan, smooth the top and scatter the remaining one-third of the feta over it.
  8. Bake 45 to 50 minutes, until the top is golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then turn out onto a rack and cool at least 20 minutes more before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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