I recently read Anya Von Bremzen’s memoir-slash-history-slash-cookbook, Mastering the Art of Soviet Cooking, and I recommend it. The personal stories and the lens of food makes a complex and sobering subject like the history of twentieth century Russia a bit more approachable. In the book, Von Bremzen calls this Cornbread for Khrushchev, because of the leader’s obsession with corn and attempts to replace wheat with maize on Soviet farms, policies which were partially to blame for food shortages and famine in the 1950s and early 1960s.
Here’s the recipe, reproduced at Food & Wine: Cornbread for Khrushchev. The only changes I made were to substitute plain Greek yogurt for the sour cream, and only use 6 ounces of feta (what I had, but also, 3/4 pound of feta for one pan of cornbread seemed like a crazy huge amount). It makes a nicely moist result and the feta adds interest, although it’ll be a bit of an acquired taste if you’re used to sweet Southern (American) cornbreads. If I make it again, I might try adding chiles, or something else spicy, to balance out the richness of the bread and the pungency of the feta.
[Link to the book is an affiliate link.]