CookTheGreekWay

Cornbread with Leek and Feta

November in Northern Greece brings the scent of fires, roasted corn, and homemade bread.

In the mountain villages of Kozani, Siatista, and Florina, this is the time when homemakers prepare cornbread with leek and feta, a rustic dish that has been warming Greek households for generations.

The cornmeal comes from the freshly harvested corn, the leeks from the garden, and the feta from the local sheep that have just returned from the highlands.

It’s the food of simplicity, comfort, and abundance.

“Bompota with leek warms the house better than a brazier,” the women used to say.

A dish that needs no fancy ingredients — just corn, leek, feta, and love.

Ingredients (for a 30 cm baking pan)

• 2 ½ cups coarse cornmeal
• 1 cup wheat flour
• 1 tsp salt
• 1 tsp baking powder
• 1 ½ cups lukewarm water (add more if needed)
• ½ cup olive oil (or sheep butter for a richer, non-fasting version)
• 2 large leeks, finely chopped (white and light green parts only)
• 200 g crumbled feta cheese
• (optional) ½ tsp sweet chili flakes or black pepper

Instructions

1. Sauté the Leek
   Heat half the olive oil in a pan and sauté the leeks for 4–5 minutes until soft and fragrant, but not browned. Set aside to cool slightly.
2. Make the Batter
   In a large bowl, mix the cornmeal, flour, salt, and baking powder.Gradually add the water, stirring until you get a thick batter (like pie dough). Add the remaining olive oil, the sautéed leek, and the feta. Optionally, add a bit of chili flakes for a Macedonian touch.
3. Baking
   Grease your baking pan with olive oil and pour in the mixture. Smooth the surface evenly and drizzle a little olive oil or milk on top for a golden crust. Bake in a preheated oven at 190–200°C (375–390°F) for 45–50 minutes, until golden and crisp around the edges.
4. Rest and Serve
   Let it rest for 10–15 minutes before cutting into squares or triangles.

Serving Suggestions

This Greek cornbread with leek and feta is best enjoyed warm, especially in November, accompanied by:

• olives or pickled vegetables,
• strained Greek yogurt,
• giant beans or lentil soup,
• or simply a glass of red wine by the fireplace.

Leftovers taste amazing grilled the next day with a drizzle of olive oil!

Extra Tips

• For a fasting version, replace feta with sun-dried tomatoes or olives.
• For a fluffier texture, add 1–2 tablespoons of yogurt to the batter.
• For extra crispiness, switch to top and bottom heat for the final 5 minutes of baking.

Nutritional Value (per serving ~120g)

Calories: ~270 kcal
Protein: 8 g
Carbohydrates: 28 g
Fat: 14 g
Fiber: 3 g
Calcium High (due to feta)

A nutritious, traditional November dish, rich in fiber, healthy fats, and protein.

FAQ

1. Can I make it gluten-free?

Yes! Just use pure cornmeal and add a little extra olive oil for moisture.

2. What else can I add?

Try roasted red peppers, sun-dried tomatoes, or fresh herbs like mint or parsley.

3. How do I store it?

Keep at room temperature for 1–2 days or refrigerate for up to 4 days. Reheat in the oven or skillet.

4. Can I freeze it?

Absolutely! Cut into portions, wrap in plastic wrap, and freeze for up to 2 months.

5. What wine pairs best with it?

A red Xinomavro from Macedonia or a rosé from Kozani — a perfect autumn match!