Serbian Corn Bread (Srpska Proja) Recipe

Written by
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Barbara Rolek
Updated 08/11/19
Serbian corn bread

The Spruce
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
450 Calories
24g Fat
50g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10
Amount per serving
Calories 450
% Daily Value*
Total Fat 24g 31%
Saturated Fat 13g 67%
Cholesterol 144mg 48%
Sodium 79mg 3%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 16%
Protein 10g
Calcium 78mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Serbian cornbread or Srpska proja was a staple among Serbian peasants and more common than white wheat bread.

Today, proja is served warm often with cracklings, yogurt, soft cheese, sauerkraut dishes, kajmak or sarma.

Cornmeal is used in various preparations in the Balkans and is seen in Bulgarian kachamak (like polenta) and Romanian mamaliga balls, for example.

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Ingredients

  • 5 cups cornmeal
  • 1 teaspoon salt
  • 8 ounces butter (softened)
  • 3 large eggs (beaten)
  • 2 cups milk

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Serbian corn bread
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  2. Heat oven to 375 F. Lightly coat a 13x9-inch pan with cooking spray.

    Lightly coat pan
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  3. In a large bowl, mix cornmeal with salt, butter, eggs, and 1 cup milk until thoroughly mixed, for at least 5 minutes.

    Mix cornmeal with salt, butter, eggs
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  4. Add remaining 1 cup milk and mix again for 5 minutes.

    Add remaining milk
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  5. Transfer to prepared pan and bake until golden and crumbs stick to a toothpick.

    Transfer to a prepared pan
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  6. 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.

    Cut into squares
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  7. Serve warm.

Tip

  • 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.