- 1/2 cup whole milk yogurt, preferably sheep’s milk
- 3/4 cup fruity olive oil
- 3 eggs
- 1 1/2 cup flour
- 1/2 cup fine corn flour
- 3 cups leeks, white and light green parts only, chopped
- 1 tsp. baking powder
- 1/2 tsp. black pepper
- 1 tsp. kosher salt (TFD likes to use birch-smoked salt, but kosher salt is the original)
- 1 cup crumbled feta cheese – TFD recommends Bulgarian sheep milk feta
- 1 cup chopped scallions (not in traditional recipe, but I like it)
- 3/4 cup chopped mixed herbs – TFD prefers dill, mint and fresh oregano (TFD addition, not in original recipe)
- 3 cloves garlic, pressed (TFD addition, not in original recipe)
- Preheat oven to 400 degrees, and grease a 9×13 size pan.
- Remember when preparing leeks to cut them lengthwise after washing them thoroughly, then clean between any spaces on the stalk leaves – dirt and leeks are pretty much synonymous!
- Mix eggs, yogurt, herbs, garlic and oil in a bowl. Add corn flour into the egg mixture and whisk together. Let sit for 3 minutes.
- Sift together dry ingredients and then add dry mixture to egg mixture (hand mixing throughout). Pour into pre-prepared pan.
- Mix together leeks, feta, and scallions in a bowl and then place on top of the cornbread mixture.
- Bake or 25-30 minutes and cut into squares. Enjoy!
- Prep Time: 0 hours
- Cook Time: 0 hours
- Calories: 835.98 kcal
- Sugar: 5.36 g
- Sodium: 712.79 mg
- Fat: 55.33 g
- Saturated Fat: 13.94 g
- Trans Fat: 0.01 g
- Carbohydrates: 68.83 g
- Fiber: 8.0 g
- Protein: 19.71 g
- Cholesterol: 161.61 mg