Moldavian Corn & Feta Cheese Bread

2 c. crumbled feta cheese
1/2 c. sour cream
2 large eggs, lightly beaten
2 c. milk
6 T. (3/4 stick) unsalted butter, melted
2 c. yellow cornmeal, preferably stone ground
3/4 c. unbleached all-purpose flour
1/2 t. sugar
2 t. baking powder
1/2 t. baking soda

In a large bowl, stir together the feta cheese, sour cream, eggs, milk, and melted butter.

Sift the dry ingredients together and stir into the feta mixture. Blend thoroughly. Cover and let stand for 15 minutes.

Meanwhile, preheat the oven to 375 degrees. Butter a 13 x 9-inch rectangular baking pan.

Transfer the batter to the prepared pan and bake in the middle rack of the oven until light golden brown and firm to the touch, 35-40 minutes. Serve warm.

Serves 6-8.

Note: For an appetizer, cut bread into slices, top with crumbled feta, and bake at 375 degrees until the feta is bubbly.

Please to the Table cookbook, p. 428.