Moldovan Cornbread with Feta
2 large eggs, lightly beaten 2 cups milk
6 tablespoons unsalted butter, melted, plus more for greasing the pan
1/2 cup sour cream
2 cups fine yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups grated or finely crumbled feta cheese (about 12 ounces)
Roasted red pepper strips for serving, optional
Preheat the oven to 400°F. with the rack set in the center. In a large bowl, thoroughly stir together the first four ingredients. In another bowl sift together the cornmeal, flour, sugar, baking powder, and baking soda. Whisk the dry ingredients into the egg mixture until smooth. Add the feta and whisk to blend thoroughly. Let the batter stand for 10 minutes.
Butter a 9 by 9 by 2-inch baking pan. Pour the batter into the pan and tap to even it out. Bake the cornbread until light golden and firm to the touch, 35 to 40 minutes. Serve warm, with roasted peppers, if desired.
Source: CORNBREAD FOR KHRUSHCHEV recipe from the book, Mastering the Art of Soviet Cooking 2013 by Anya von Bremzen