Sun-Dried Tomato and Feta Corn Bread

Instructions

1. Let buttermilk and eggs stand for 30 minutes at room temperature.
2. Grease grill grate. Heat grill to medium.
3. Peel back husks from corn, keeping husks attached. Remove silk. Fold husks over corn.
4. Add 1 tablespoon salt to a large bowl filled with cold water. Soak corn for 10 minutes. Remove from water and shake off excess.
5. Grill corn in husks, covered, over medium heat for 15-20 minutes or until tender, turning frequently. Remove from the heat. When cool enough to handle, peel back husks. Return to the grill. Grill corn, covered, 1-2 minutes longer on each side or until lightly charred. Cool completely. Cut corn from the cobs. Set aside.
6. Heat oven to 375°F.
7. Whisk the flour, cornmeal, baking powder, baking soda and remaining salt in a large bowl. Whisk the buttermilk, eggs, butter and sugar in another bowl until blended. Make a well in the center of dry ingredients; pour in buttermilk mixture. Whisk batter just until combined. (Do not overmix. Batter will have lumps.) 
8. Fold in the feta, sun-dried tomatoes, oregano, thyme and reserved corn.
9. Pour batter into a greased 8-inch square baking pan. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool slightly. Garnish with herbs and additional feta. Serve warm.