Moldavian Corn and Feta Cheese Bread
8x8 " /20x20 cm pan - about 1 inch deep when baked.
I taught Lithuanian cooking classes for about 10 years and spent a month studying at the University in Vilnius, Lithuania. This recipe is adapted from one in an English language cookbook 'Please to the Table by Anya von Bremzen', available in US, not the Lithuanian language cookbooks I bought in Vilnius. I normally use Arrowhead Mills labeled gluten free cornmeal, it has the texture I prefer. I've also used Bob's Red Meal labeled gluten free cornmeal which is finer than Arrowhead Mills. I think that depending on the brand of cornmeal/cornflour you use, you might need more liquid. The coarser the cornmeal the more liquid it will absorb. Note that BRM cornflour to me is just a finer grind of BRM's cornmeal. Cornflour in UK is the thickening agent called cornstarch in US.
2017 - Arrowhead Mills has stopped selling their gf cornmeal so I know use BRM gf cornflour which is finer than BRM gf cornmeal.
Remember with these Eastern European recipes they would only have used whole milk dairy, (not low fat or fat free) which adds to the flavor and obviously the fat content. It is a very mild tasting bread apart from the tang from the feta cheese. I would also try cooking a chopped onion until very soft to add flavor and moisture. Add herbs to batter.
no xanthan gum.
1 c (4 oz, 112g) crumbled Feta cheese
1/4 c (2 fl oz, 60 ml) sour cream - I used 1/4c Vanilla Greek Yogurt instead of sourcream and the 1/2 tsp of sugar in recipe. With plain yogurt or sour cream I think it would be quite tangy.
1 egg
1 c milk (240 ml)
1/2 stick (2 oz, 56g) melted butter
1 c (about 5 oz 140g) cornmeal. 1 cup of coarser cornmeal will probably weigh more than fine and absorb more liquid.
1/4 c King Arthur gf flour blend -rice flour, potato and tapioca starch. You could probably use any gf flour you like that doesn't contain xanthan gum or baking powder.
1+1/2 tsp gf baking powder
1/4 tsp baking soda (bicarbonate of soda)
1. In a 6 cup (1+1/2 ltr) bowl stir together the feta cheese, sour cream or yogurt, eggs, milk and melted butter.
2. Stir dry ingredients together and stir into wet mixture. Blend well. It's quite a wet batter now, but thickens during the 15 minute standing.
3. Turn oven on to preheat to 375* (190*C) and leave the batter to sit for 15 minutes. This allows time for cornmeal to swell and absorb liquid. Pour into a greased 8x8 pan.
4. Bake in preheated oven until light golden brown and firm to the touch - about 30-40 minutes.
Nicest served warm. Easily sliced and microwaved. Quite tender. Cut into croutons and pan fry to top soup, chili, salad etc. Cut into 3 inch squares and halve for sandwiches with smoked ham.
Recipe tip: "cut this savory bread into slices, top with crumbled (Bulgarian) feta and bake in 375* oven until feta is crumbly. Top with roasted red pepper and serve as appetizer."
