Traditional Serbian Proja Cornbread: Light, Cheesy, and Gluten Free
This authentic Serbian cornbread is different from any American version. While this bread is gluten free containing 100% cornmeal, it is surprisingly very light. Carbonated water and feta cheese create a cake-like bread, make it visually appealing, and add a slight tang to offset the corn flavor. This recipe has been adapted from The Balkan Hostess.
Servings: 9
Ingredients
- 3 cups cornmeal, finely ground yellow or white
- 3 large eggs
- 1 tsp baking powder
- 1½ cups unflavored carbonated water
- 4 tbsp neutral oil avocado, canola, or other
- ½ tsp salt
- 4 oz feta cheese optional
Instructions
- Preheat oven to 350˚F / 177˚C
- Prepare pan by spraying an 8"x8" square baking dish cooking spray.
- In a medium mixing bowl, add eggs and whisk in oil and carbonated water.
- In a separate medium bowl, whisk together cornmeal, salt, and baking powder.
- Add the dry ingredients to the wet ingredients and whisk well to combine all the ingredients.
- If desired, crumble in feta cheese and stir to combine all ingredients .
- Transfer mixture to the greased baking pan and distribute it evenly using a spatula.
- Bake the cornbread for 30-35 minutes or until it is baked through and looks dry on the top center.
- Turn on the broiler and allow the top to brown. This should only take 2-3 minutes. Be careful not to burn it.
- Let it cool slightly, cut, and enjoy!
Video
Notes
*Kajmak is commonly served with this cornbread. It is simply a clotted cream; think of it as a very soft fresh cheese. You could compare it to crème fraîche.
*If you're not a fan of feta cheese, try adding a cheese you like. Consider cheddar crumbles/small chunks instead of grated.