Balkan-Style Savory Cornbread

1. Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.

2. Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.

3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Cook's Notes:

You can substitute 1 cup of plain yogurt for 1 cup buttermilk for a denser, tangier cornbread.

Feta in brine has a creamier texture, saltier flavor, and can be found in most international grocery stores. If you cannot get brined feta, use regular feta and increase salt to 2 teaspoons.