in Eastern Europe

Cornbread with feta, Serbian

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Ingredients for 1 servings:

  • 250 g feta cheese
  • 3 eggs
  • 1 cup of oil
  • 300 g corn flour
  • ½ pack of baking powder
  • 1 tsp salt
  • Milk

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Proja

Finely dice the feta and mix with the remaining ingredients (by hand, as it tends to splash a lot with a mixer). Add enough milk to form a thick paste (about 200 ml). Pour everything into a round cake pan lined with parchment paper and bake at 150°C for about 20-30 minutes. The cornbread is ready when it’s lightly browned on top and no batter sticks to a toothpick when pierced. Serve with Serbian bean soup, but it also goes well with any other thick soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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