Units Scale

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)

Cook Mode Prevent your screen from going dark

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!