|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 4g||16%|
|Total Sugars 3g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Serbian cornbread, or Srpska proja, was a staple among Serbian peasants and more common than white wheat bread. It is commonly found and enjoyed in Balkan countries. Simply made with 5 ingredients—cornmeal, salt, butter, eggs, and milk, then baked, this cornbread is good for breakfast, as a side dish, or as an appetizer.
Today, proja is served warm often with cracklings, yogurt, soft cheese, cottage cheese, sauerkraut dishes, kajmak, or sarma. It can be sprinkled with feta cheese, or meat and vegetables. Proja is sometimes stuffed with cheeses, too.
Cornmeal is used in various preparations in the Balkans and is seen in Bulgarian kachamak (like polenta) and Romanian mamaliga balls, for example.
5 cups cornmeal
1 teaspoon salt
8 ounces (1 cup) unsalted butter, softened
3 large eggs, beaten
2 cups milk, divided
Gather the ingredients.
Heat oven to 375 F. Lightly coat a 13 x 9-inch pan with cooking spray.
In a large bowl, mix cornmeal with salt, butter, eggs, and 1 cup milk until thoroughly mixed, for at least 5 minutes.
Add remaining 1 cup milk and mix again for 5 minutes.
Transfer to prepared pan and bake until golden and crumbs stick to a toothpick.
Cut into squares, but leave in the pan, and bake an additional 5 to 10 minutes, for a total baking time of 50 to 60 minutes. The cornbread should be crusty on all sides.
- Since this cornbread is on the dryer side, it's ideal to accompany hearty Serbian saucy dishes such as white bean soup or bean stew. This is one of those times when Miss Manners won't mind you sopping up the juices on your plate with a piece of bread.
- Bake the proja in muffin tins instead of in a pan for easy individual servings. Lightly coat the cups with cooking spray, and put the batter in each cup, then bake in preheated oven for approximately 15 to 20 minutes; to start. Keep a careful eye on them, and once the top of the muffins starts looking golden brown, check them with a toothpick.
- You can garnish this cornbread with crumbled feta cheese, chopped ham, cooked bacon crumbles, chopped veggies including spinach and broccoli or cottage cheese.
How to Store
- You can store this cornbread covered tightly with aluminum foil or plastic wrap in its original pan, or an airtight container, at room temperature for one to two days.
- It can be kept in the refrigerator in an airtight container, where it will keep for three to four days.