High-Protein Mediterranean Cornbread Shortcut Recipe With Feta & Olives (6 Ingredients) by Elisa Schmitz
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Calling all cornbread fans! If you like the Mediterranean Diet as much as you like cornbread, then this recipe is for you. This high-protein Mediterranean cornbread recipe with feta and olives combines cornbread with the amazing flavors of feta cheese and kalamata olives. And, because it's a shortcut recipe, it's easy to make, too.
This shortcut cornbread recipe is so flavorful, full of nutrition and simple to put together. You can enjoy it by itself as a snack or serve it as a side dish with dinner. Plus, you get the health benefits of olives and feta cheese (learn why feta may be the healthiest cheese). This recipe includes nutritious cottage cheese for added protein (here's why eating healthy protein is important), which also helps make the cornbread moist.
Here are the six wholesome ingredients you need to make this more nutritious cornbread recipe: eggs, cottage cheese, butter, cornbread mix (hello, shortcut), kalamata olives and feta cheese. The chopped walnuts are optional. You combine the eggs, cottage cheese and melted butter then stir in the cornbread mix. You fold in the feta and olives, pour it into a casserole dish then bake until it's golden brown.
Serve this savory Mediterranean cornbread as a snack on its own, with soup or a fresh salad for lunch or with any protein for dinner. So easy, nutritious and delicious!
Cuisine: American / Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes (ovens vary)
Total Time: 40 minutes
Servings: 12
Ingredients
- 4 large eggs
- 1 cup cottage cheese
- 3/4 cup (1 1/2 sticks) butter, melted
- 17 ounces (2 8.5-ounce boxes) corn muffin mix
- 5 ounces kalamata olives, pitted and sliced in half
- 8 ounces feta cheese, crumbled
- 3/4 cup chopped walnuts (optional)
Here's how you make it:
- In a large mixing bowl, add the eggs, cottage cheese and melted butter. Stir to combine.
- Add the cornbread mix and stir to combine. (To make this recipe gluten-free, use gluten-free cornbread mix. Although this recipe calls for two 8.5-ounce boxes of cornbread mix, I made another version using a 15-ounce box of gluten-free cornbread mix and it was amazing.)
- Fold in the olives and feta (and the walnuts, if using) until well combined.
- Spread into a 13x9-inch baking pan or casserole dish that's been lined with parchment paper or sprayed with cooking spray.
- Bake in a preheated 375-degree F oven for about 30 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes before slicing and serving. Store leftover cornbread in an airtight container in the refrigerator and reheat in the microwave or oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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