This American southern staple gets a Mediterranean twist with the addition of za'atar, a savoury Levantine spice blend.
Barbecue, Bread, Side Dish
American, Fusion, Mediterranean
corn bread, cornbread, non sweet cornbread, savory cornbread, savoury cornbread, za'atar
The Elegant Economist
An 8x8" (20x20cm) baking tin, muffin tins, or loaf tins.
stone ground cornmeal
all purpose flour
za'atar (plus more, for sprinkling on top)
fine sea salt
(half a stick, 55g) (or, to make parve: vegan butter)
(240g) (or, to make parve: 1 cup oat milk with 1 Tbsp white vinegar)
Preheat your oven to 350°F (175°C). Grease (or line with parchment) a 8x8" (20x20cm) baking tin and set aside.
In a bowl combine your dry ingredients: cornmeal, flour, sugar, za'atar, baking powder, baking soda, and salt. Mix thoroughly.
In a second bowl combine your melted butter, olive oil, and buttermilk. Mix well, then add eggs and whisk until thoroughly combined.
Add your wet ingredients to the dry, stirring until just combined. Pour into your greased baking tin and place in the oven for 20-25 minutes, until a toothpick inserted comes out clean.
Can be stored in an airtight container for 2-3 days.