"Hunger is the best sauce in the world."--Cervantes

Projara - Serbian cornbread Recipe

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This recipe for Projara - Serbian cornbread, by , is from Circle of Serbian Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marija Krapcevich

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Fine Cornmeal
1 cup Polenta (coarse cornmeal)
1 cup unbleached white Flour
2 T Baking Powder
1 cup Mineral water
1 cup or more milk (better with plain kefir or Berkeley Farms Bulgarian buttermilk)
3 large eggs
1 1/2 cups Cottage cheese or a blend of crumbled Feta and cottage cheese
1 cup Sunflower or extra Virgin olive oil

Directions:
Directions:
Sift the cornmeal, polenta and flour with the baking powder.
Beat the eggs, add in cornmeal, polenta and flour, alternately with milk. Beat in the oil, then stir in the mineral water. Let sit about 5-10 minutes (batter consistency should be pourable, but not watery).
Pour into large well oiled 10 " cake pan or 11" x 7" x 2" rectangular pan. Bake 20-25 minutes till golden. Let sit in pan about 10 minutes before cutting into squares or slices. Serve with a mug of excellent quality kefire -Organic Clover Farms Traditional Plain Kefir (closest to 'kiselo mleko'). This is a main meal, just add Srpska salata (Serbian salad - tomatoes, cucumbers, peppers and onions) as a side dish.

Number Of Servings:
Number Of Servings:
12 or more
Preparation Time:
Preparation Time:
30 minutes or less
Personal Notes:
Personal Notes:
For LENTEN version, omit the cheese, milk and eggs and replace milk with mineral water.

 

 

 

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