Recipes Corn Bread for Khrushchev 5.0 (5,927) Add your rating & review In the US, Nikita Khrushchev is best known for his shoe-banging at the United Nations. In Russia, the eccentric premier is mostly remembered for his obsession with planting corn everywhere—which earned him the nickname of Kukuruznik (Corn Man). As a comical tribute to Khrushchev, Anya von Bremzen and her mother often make this moist, fluffy Moldovan corn bread with feta and sour cream. It's fantastic for dunking into sauces and dips, or with more feta and fire-roasted red peppers. It also makes a great toast. Slideshow: Russian Recipes By Anya von Bremzen Anya von Bremzen Anya von Bremzen is a three-time James Beard Award-winning author and food writer. She frequently contributes to Food & Wine, Travel + Leisure, Saveur, and AFAR. Anya has published eight acclaimed cookbooks, including Mastering the Art of Soviet Cooking. She has taken readers on a culinary journey around the world through her writing.Experience: Moscow-born Anya von Bremzen was a concert pianist sidelined by a hand injury and looking for something to do. That something turned out to be her award-winning first cookbook, Please to the Table (1990), which launched her illustrious food writing career. She has taken readers around the world through her writing in magazines and cookbooks, from Russia, Turkey, and Spain to Latin America, Cuba, and Asia. In addition to winning three James Beard Awards, Anya was nominated six more times for her work. When she is not crisscrossing the globe on her many culinary adventures, Anya divides her time between New York and Istanbul.Education: Anya studied to be a concert pianist at The Juilliard School. Food & Wine's Editorial Guidelines Updated on August 27, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 20 mins Total Time: 1 hrs 15 mins Yield: 6 to 8 Ingredients 1 stick unsalted butter, melted and cooled slightly, plus more for the pan 2 large eggs, lightly beaten 2 cups milk 1/2 cup sour cream 2 cups fine yellow cornmeal, preferably stone-ground 3/4 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon baking soda 3/4 pound feta cheese, crumbled Thinly sliced jarred roasted red peppers, for serving (optional) Directions Preheat the oven to 400° and butter a 9-inch square baking pan. In a large bowl, beat the eggs with the milk, sour cream and melted butter. In a medium bowl, whisk the cornmeal with the flour, baking powder, salt, sugar and baking soda. Whisk the dry ingredients into the wet mixture until smooth, then fold in the crumbled feta. Scrape the batter into the prepared pan and bake for about 40 minutes, until golden and a toothpick inserted in the center comes out clean. Let the corn bread cool slightly, then cut into squares and serve with roasted peppers. Make Ahead The corn bread can be stored in an airtight container overnight; serve at room temperature. Rate it Print