2 cups whole grain yellow cornmeal
1 cup whole wheat pastry flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried crumbled oregano
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
2 large eggs
1/4 cup olive oil
1 1/2 cups buttermilk
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
1 1/2 cups coarsely crumbled feta
1 tablespoon butter
Place a 10-inch iron skillet on the middle rack of the oven and preheat to 450º
Blend corneal, flour, baking powder, baking soda, salt, and dry seasonings in a big bowl; make a well in the center. Whisk eggs in a medium bowl; then whisk in oil, buttermilk, and fresh thyme until smooth. Add the mixture to the well in the dry ingredients and stir with a rubber spatula just until combined; don’t overmix. Fold in the feta.
Carefully remove the very hot skillet from the oven, add the butter and tilt to coat the bottom and sides. Scrape the batter into the hot skillet, leveling the top. Turn the oven down to 400º.
Bake the cornbread until the edges are golden brown and a toothpick poked in the middle comes out clean–20 -25 minutes. Let sit 5 minutes; then cut into wedges and serve.
Adapted from Maria Speck, Ancient Grains for Modern Meals
