European-Style Cornbread

Difficulty:
1/5

Ingredients:

  • 1 cup (240 ml) yellow cornmeal
  • ½ cup (120 ml) flour
  • ¼ teaspoon (1.25 ml) baking powder
  • ¼ teaspoon (1.25 ml) salt
  • ½ cup (120 ml) mineral water
  • ½ cup (120 ml) full-fat unsweetened yogurt
  • ¼ cup (60 ml) avocado oil, plus more for greasing pan
  • 2 eggs
  • ½ cup (120 ml) crumbled feta cheese

 

Method:

  1. Whisk together cornmeal, flour, baking powder and salt until combined. Set aside.
  2. Whisk together mineral water, yogurt, oil and eggs until eggs are fully combined.
  3. Preheat air fryer to 375 F
  4. Mix together dry and wet ingredients with a wooden spoon until fully combined.
  5. Add 1-2 tbsp oil to the bundt pan. Swirl so it coats the bundt evenly.
  6. Pour half of the batter into the bundt. Scatter feta cheese evenly over top of the batter in the bundt. Pour in the remaining batter.
  7. Air fry for 20 minutes – it will be deeply golden brown.
  8. Remove and cool in the bundt pan for 5 minutes.
  9. Flip carefully onto a cutting board and allow to cool 10-20 minutes before cutting into it.
  • Salt and pepper
  • 7 cups (1.6 L) shredded cabbage
  • 1 cup (240 ml) shredded carrots
  • ¼ cup (60 ml) chopped parsley
  • ¼ cup (60 ml) chopped dill

 

All recipes for Eva’s B were developed and written by Chef Eva Bee.