Proja - Serbian Cornbread Recipe

Cornbread piece on parchment paper with crumbs.

5 from 1 vote

Proja - Serbian Cornbread Recipe

This Proja is a simple, savory 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. Enjoy it warm as a side or snack for a taste of rustic Balkan comfort with minimal effort.

Prep Time10

Cook Time50

Cooling time15

Total Time1 15

Course: Appetizer, Breakfast, Side Dish

Cuisine: Serbian

Servings:

Calories: 358kcal

Author: Nataša

Equipment

cast iron skillet
Bowls
measuring cups and spoons
whisk

Ingredients

4 eggs
⅓ cup canola oil
1 cup kefir
1 cup sour cream
1 ⅓ cup cornmeal
¼ cup all-purpose flour
2 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup crumbled feta cheese
½ teaspoon sesame seeds (to sprinkle on top)
½ teaspoon flax seeds (to sprinkle on top)
2 tablespoon unsalted butter (to grease the skillet)

Instructions

Prepare the skillet and oven: Preheat the oven to 350°F (175°C). Generously grease a cast iron skillet with unsalted butter, coating both the bottom and sides.
Mix the dry ingredients: In a medium bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
Mix the wet ingredients: In a separate medium bowl, whisk the eggs until slightly frothy. Add the kefir, oil, and sour cream and mix until smooth.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix. Some lumps are fine.
Fold in the feta: Gently stir in the crumbled feta cheese, distributing it evenly throughout the batter.
Transfer to skillet: Pour the batter into the greased cast iron skillet, spreading it evenly.
Bake: Place the skillet in the preheated oven and bake for 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. A few minor cracks on top are perfectly ok.
Cool and serve: Let the proja cool in the skillet for 15 minutes before slicing. Serve warm as a side dish or enjoy on its own.

Notes

Cornmeal texture is important: Use coarse or medium-ground cornmeal for the best rustic texture. Fine corn flour will make the proja too soft and cake-like.
Mix the wet and dry ingredients separately: This ensures an even distribution of the baking powder and baking soda, resulting in a light, airy texture.
Feta distribution tip: Fold in the feta at the end to avoid it sinking to the bottom. Crumbling it finely ensures even flavor distribution.
Baking time adjustment: This recipe bakes at 350°F for 50 minutes, but oven temperatures may vary, so begin checking for doneness at 40 to 45 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean.
Cooling time: Allow the proja to cool in the skillet for 15 minutes before slicing to let the texture set properly.
Make it gluten-free: To ensure that proja is completely gluten-free, omit the all-purpose flour and use only cornmeal. Be sure to select certified gluten-free cornmeal and baking powder if necessary.
Storage tips: Store at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat in the oven at 300°F for 10 minutes or use the microwave with the pizza setting.
The best way to serve proja: Enjoy it warm alongside soups, stews, grilled meats, or as a snack with a glass of kefir or yogurt.

Nutrition