Yugoslavian Cornbread

Preheat oven to 200 C (390 F).

Line the bottom of a rectangular baking pan (approximately 13″ by 18″ size) with parchment paper. The pan should have sides around 1.5″ high.

Place eggs in the bowl of a mixer and mix until lightly beaten. Slowly add oil and mix until well combined. Add yogurt and mix until well combined. Add salt, flour and cornmeal and mix until combined.

Using a large wooden spoon, fold in the feta and cottage cheese.

Pour mixture into the prepared tin and bake for 20 minutes or until lightly golden. Can serve warm, at room temperature or cold.