|Nutritional Guidelines (per serving)|
|Servings: 13x9-inch pan (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 4g||16%|
|*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.
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 butter (softened)
- 3 large eggs (beaten)
- 2 cups milk
Heat oven to 375 F. Lightly coat a 13x9-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.