Sun-Dried Tomato and Feta Corn Bread

Wisconsin Cheese Sun-Dried Tomato and Feta Corn Bread Recipe
Active Time
35 Minutes





  1. Let buttermilk and eggs stand at room temperature for 30 minutes.
  2. Grease grill grate. Heat grill to medium.
  3. Meanwhile, wrap corn in damp paper towels. Place corn on a microwave-safe plate. Microwave, covered, on high for 2 minutes. Cool slightly. (Corn will be hot!) Brush corn with olive oil.
  4. Grill corn, covered, over medium heat for 5-10 minutes or until tender and lightly browned, turning occasionally. Cool completely. Cut corn from the cobs. Set aside.
  5. Heat oven to 375°F.
  6. Whisk the flour, cornmeal, baking powder, baking soda and salt in a large bowl. Whisk the buttermilk, eggs, butter and sugar in another bowl until blended. Make a well in the center of dry ingredients; pour in buttermilk mixture. Whisk batter just until combined. (Do not overmix. Batter will have lumps.) 
  7. Fold in the feta, sun-dried tomatoes, herbs and reserved corn.
  8. Pour batter in a greased 8-inch square baking pan. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool slightly. Garnish with additional feta and herbs. Serve warm.

Cheesemonger Tip

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Cheesemakers refer to feta as "pickled", because it is packed in a brine (salt and water). The brine preserves the cheese for approximately six months, longer than most fresh cheeses.

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