Serbian Cornbread Recipe
Serbian Cornbread, or Proja, is a simple, yet satisfying bread made with cornmeal. Traditionally enjoyed as a hearty breakfast or snack, this bread hails from Serbia, where it was commonly served by peasants as an alternative to wheat bread. With its comforting, slightly crumbly texture and savory flavor, it pairs wonderfully with soft cheese, yogurt, or even creamy kajmak. Often enjoyed as part of a larger meal, this versatile cornbread recipe can easily be whipped up for a quick, filling bite at any time of the day.
This Serbian Cornbread is a rustic dish, originally prepared without eggs, but this version incorporates them for a slightly richer texture. It is a wonderful, inexpensive option that delivers great taste with minimal ingredients.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cornmeal | 5 cups |
| Salt | 1 teaspoon |
| Eggs | 1 |
| Milk | 5 cups |
| Fat (e.g., oil or butter) | As needed (about 1/4 cup) |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 1184.3 kcal |
| Total Fat | 67.4 g |
| Saturated Fat | 31 g |
| Cholesterol | 337.3 mg |
| Sodium | 782 mg |
| Carbohydrates | 123.4 g |
| Dietary Fiber | 11.1 g |
| Sugars | 1.5 g |
| Protein | 24.2 g |
Cooking Time:
| Activity | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 45 minutes |
| Total | 1 hour |
Instructions:
-
Prepare the Cornmeal Mixture:
Begin by sifting the cornmeal and salt together into a large mixing bowl. This ensures the mixture will be light and airy. Add the fat (such as vegetable oil or butter) to the sifted dry ingredients. Then crack the egg into the bowl and pour in 1 cup of the milk. Stir everything together vigorously for about 10 minutes, ensuring that the mixture is well-combined. -
Add Remaining Milk:
Gradually pour in the remaining 4 cups of milk, stirring continuously to form a smooth batter. The consistency should be thick but pourable, almost like pancake batter. The milk helps soften the cornmeal and gives the bread its signature moist texture. -
Prepare the Baking Dish:
Lightly oil a baking dish to prevent the cornbread from sticking. You can also use butter for added richness. The size of the dish should be large enough to accommodate the batter comfortably, so opt for a 9×13-inch baking dish for best results. -
Bake the Cornbread:
Preheat your oven to 375ยฐF (190ยฐC). Pour the prepared batter into the oiled dish and smooth it out evenly. Place the dish in the oven and bake for about 45 minutes. Keep an eye on the cornbread as it bakesโitโs ready when the top starts to turn a golden brown and the edges are crisp. -
Check for Doneness:
To check if your cornbread is fully cooked, insert a toothpick into the center of the bread. If it comes out clean, itโs done. If not, allow it to bake for a few more minutes and check again. -
Serve Warm:
Once your Serbian cornbread is golden and cooked through, remove it from the oven. Let it cool slightly before cutting into square pieces. This cornbread is traditionally served warm and pairs wonderfully with cheese, kajmak (a creamy dairy spread), or a dollop of yogurt.
Enjoy your homemade Serbian Cornbread as a hearty and delicious entrรฉe that is sure to please!
Recipe Tips:
- Cheese Pairing: Serve alongside a generous helping of Serbian kajmak or soft cheese to balance the mild flavor of the cornbread.
- Milk Substitutes: If you’re looking to make a dairy-free version, consider swapping the milk for a plant-based alternative like almond or oat milk.
- Flavor Variations: Feel free to add herbs such as thyme or rosemary to the batter for an extra punch of flavor.
Serbian Cornbread is a perfect, easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. Whether served alone or alongside your favorite dish, itโs sure to add a touch of Eastern European comfort to your table.
