Proja – Serbian Savory Cornbread

This Proja is a savory, rustic cornbread with a crispy golden crust and a soft, airy interior dotted with creamy feta. Mixing wet and dry ingredients separately ensures the perfect texture. Serve it with your favorite stew, or enjoy it as a snack for a taste of Balkan comfort with minimal effort.

This Serbian cornbread offers everything you crave in a savory cornbread: rustic charm, rich flavor, and foolproof preparation. Made with coarse cornmeal, kefir, sour cream, and plenty of crumbled feta, it features a signature tangy flavor and delightfully tender crumb. Unlike the creamy texture of Serbian polenta, traditionally served with kajmak or milk, proja is baked to achieve a golden crust and airy interior.

This recipe stands out because of the combination of baking powder and just ¼ teaspoon of baking soda, which works perfectly with the kefir and sour cream to create a light, airy texture. Mixing the wet and dry ingredients separately ensures even distribution of the leavening agents, helping the proja bake evenly every time. Baked in a cast iron skillet, this recipe develops a beautiful golden crust on the top and bottom while remaining soft and moist inside, all with easy prep and no complicated steps.

If you love homemade bread and baked goods, you might also enjoy my easy yeast rolls for beginners or my flaky lard biscuits. For something a bit sweeter, my ricotta honey toast pairs beautifully with coffee or tea, while cornbread muffins offer a grab-and-go version of this comforting classic. Whether you’re serving proja alongside a hearty stew or as part of a homemade bread basket, there’s no shortage of delicious ways to bring these rustic, comforting recipes to your table.

Why You’ll Love This Recipe

• Authentic Taste of Serbia: This proja recipe captures the authentic flavors of Serbian home cooking, bringing traditional Balkan kitchens directly to your table. The combination of rustic cornmeal, creamy kefir, tangy sour cream (or Greek yogurt), and salty feta cheese makes this cornbread both comforting and unique. While proja features a crispy crust and tender crumb, phyllo potato pie offers flaky, buttery layers paired with a rich potato filling, showcasing another beloved traditional Serbian flavor.
• Wet + Dry Mixing for Perfect Texture: Mixing the wet and dry ingredients separately results in a more evenly textured batter, ensuring that the baking powder and baking soda are fully distributed. This small step helps the cornbread bake light, tender, and perfectly golden every time.
• Perfect Side Dish or Snack: Proja’s savory flavor and slightly crumbly texture make it a versatile side dish that pairs beautifully with soups like chicken orzo soup or Serbian chicken soup, stews like homemade beef stew, grilled meats, or fresh salads, like Serbian shopska salad, radish green salad, or cabbage and carrot salad. Whether served warm, straight from the oven, or at room temperature the next day, it adds comfort and heartiness to any meal.
• Customizable and Flexible: This recipe can easily be adapted to fit your tastes or dietary needs. From adding herbs and vegetables to swapping cheeses, this cornbread recipe can be customized while keeping its authentic Balkan soul. It’s a great recipe for personalizing without compromising tradition.
• Golden Crust + Soft Interior: Thanks to the cast iron skillet and the perfect balance of ingredients, this savory cornbread achieves a lovely, crispy crust while remaining light and tender on the inside. The contrast between the crunchy edges and the soft center makes it irresistible.

Ingredients

• Cornmeal: The foundation of proja, contributing a rustic, slightly crumbly texture. Coarse or medium-ground cornmeal works best for an authentic feel.
• All-purpose flour: Combined with cornmeal, it creates a slightly softer and fluffier texture. This helps bind the batter, making the cornbread easier to slice and serve.
• Kefir: Provides a subtle tang and helps keep the cornbread moist. It also reacts with the baking soda, producing a light, airy texture.
• Sour Cream: Adds richness and tenderness while introducing a hint of tangy flavor that balances the cornmeal.
• Feta Cheese: Delivers bursts of creamy, salty flavor throughout the bread, making each bite more enjoyable. If you love feta in baked goods, you’ll also appreciate it in Gibanica, a flaky and cheesy phyllo pastry dish.
• Baking Powder and Baking Soda: This combination of leavening agents allows the batter to rise while creating a softer, fluffier texture.
• Butter (for greasing): Prevents sticking and enhances the golden crust when baking in a cast iron skillet.

See recipe card for quantities.

Substitutions and Variations

• Gluten-free option: To make proja entirely gluten-free, simply omit the all-purpose flour and use only cornmeal. Opt for coarse or medium-ground cornmeal for the best texture, as fine corn flour can render the bread too soft. Ensure that you are using certified gluten-free cornmeal and baking powder if necessary. This version keeps the cornbread naturally rustic and crumbly, as it’s traditionally made.
• Greek Yogurt Substitute for Sour Cream: If you’re out of sour cream, you can easily replace it with plain Greek yogurt. Greek yogurt provides a similar creamy texture and tangy flavor, mixing well with the kefir and feta. The slight variation in consistency won’t significantly impact the final texture, and it keeps the cornbread moist and flavorful.
• Dairy-Free Option: If you need a dairy-free version, substitute unsweetened dairy-free yogurt for the kefir and a plant-based sour cream alternative for the sour cream. You can also replace the feta with dairy-free feta crumbles or omit it entirely for a simpler cornbread. While the flavor profile will shift slightly, the core texture and rustic appeal of easy savory cornbread will still shine through. This option is excellent for those with lactose intolerance or anyone following a plant-based diet.
• Cheese Variations: While feta is the most traditional cheese, you can experiment with various cheeses to create subtle flavor variations. Ricotta adds creaminess, cottage cheese contributes a mild tang, and goat cheese provides a more pronounced savory punch. Each cheese brings its own unique character, allowing you to customize your proja based on what you have on hand while still remaining within the traditional Balkan flavor family.
• Add-In Options: You can easily incorporate extra ingredients into your Balkan-style savory cornbread to enhance its flavor complexity. Popular add-ins include chopped olives for a briny twist, sautéed onions for sweetness, or fresh herbs like dill or parsley for a bright touch. These small additions elevate the bread, making it perfect for special occasions while still honoring the humble origins of this classic dish.

How to Make Savory Cornbread

Step 1: Preheat the oven to 350°F (175°C). Generously grease a cast iron skillet with unsalted butter, coating both the bottom and sides.

Step 2: In a medium bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.

Step 3: Whisk the eggs until slightly frothy in a separate medium bowl.

Step 4: Mix the kefir, oil, and sour cream until smooth.

Expert Tips and Tricks

• Use Coarse or Medium Cornmeal: Traditional proja relies on coarse or medium-ground cornmeal to create its signature rustic texture. Fine corn flour would make the cornbread too soft and cake-like, losing its unique crumb. If you prefer a slightly softer bite, you can mix a small amount of fine cornmeal with the coarse version, but the coarser grind’s grit and heartiness make proja feel so authentic.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until everything is just combined. Overmixing can develop the gluten and compress the batter air, resulting in a denser, tougher bread. Proja is meant to be light, tender, and slightly crumbly, so a gentle hand ensures the best texture.
• Baking Powder + Baking Soda Combo: In addition to baking powder, incorporating just ¼ teaspoon of baking soda works beautifully with the acidic kefir and sour cream (or Greek yogurt) to give this cornbread a light, airy texture. This small addition enhances the rise without overpowering the flavor.
• Cast Iron for the Best Crust: Baking proja in a cast-iron skillet helps develop a beautiful golden crust that’s slightly crispy and deeply flavorful. Cast iron’s even heat distribution ensures the edges bake perfectly while the center stays soft. This method also mimics how the Serbian savory cornbread recipe was traditionally baked in wood-fired ovens, giving you an authentic touch right in your kitchen. For another effortless and delicious cast-iron dish, try my cast iron crustless quiche. It’s a modern twist on a classic that bakes up light and flavorful.
• Prevent Sticking in Cast Iron: To keep this savory cornbread from sticking, generously grease the cast iron skillet with unsalted butter, ensuring both the bottom and sides are coated. Proper seasoning also plays a crucial role in preventing sticking. I recommend seasoning the skillet at least a day in advance for optimal results. To season your skillet, lightly oil it and place it upside down in a 450°F oven for one hour. After it cools, brush the skillet with a bit more oil to maintain its seasoning. Before baking, generously grease the skillet with butter to ensure easy release and a beautifully crisp crust.
• Add Feta Last for Even Distribution: To ensure the feta is evenly distributed, crumble it finely and fold it at the end. This helps prevent the cheese from sinking to the bottom during baking, which can occasionally occur with heavier chunks. When the cheese is well combined, you’ll enjoy delightful bursts of creamy, salty flavor in every bite, making the cornbread even more satisfying and delicious. If you love dishes featuring feta, you’ll love my Balkan savory French toast, where crispy, golden bread is topped with crumbled feta for a bold and flavorful twist.

Storage and Reheating Instructions

• Room temperature: Proja can be stored at room temperature for up to a day. To prevent it from drying out, wrap it tightly in plastic wrap or store it in an airtight container. I suggest placing a paper towel between each piece to prevent soggy cornbread. If your kitchen is particularly warm or humid, consider refrigerating it instead.
• Refrigerator: Place the cooled Serbian cornbread in an airtight container or tightly wrap it in plastic wrap and foil for longer storage. Refrigerate it for up to 5 days. The refrigeration may slightly firm up the texture, but a quick reheat will soften it again.
• Freezer: Proja also freezes well. Slice it into individual portions, wrap each piece tightly in plastic wrap, and place them in a freezer-safe bag or container. It will keep for up to three months. To serve, thaw the slices at room temperature or reheat directly from frozen.
• Reheating: To reheat proja, warm individual slices in the microwave using the pizza setting, or place them in a preheated oven at 300°F (150°C) for 10 minutes. This method helps restore the soft interior and slightly crisp edges, especially if baked in a cast-iron skillet.

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