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:
- Whisk together cornmeal, flour, baking powder and salt until combined. Set aside.
- Whisk together mineral water, yogurt, oil and eggs until eggs are fully combined.
- Preheat air fryer to 375 F
- Mix together dry and wet ingredients with a wooden spoon until fully combined.
- Add 1-2 tbsp oil to the bundt pan. Swirl so it coats the bundt evenly.
- 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.
- Air fry for 20 minutes – it will be deeply golden brown.
- Remove and cool in the bundt pan for 5 minutes.
- 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.