Burt Blank
Legendary Member
This recipe for Serbian cornbread or Srpska proja was a staple among Serbian peasants and more common than white wheat bread.
Today, proja is served warm often with cracklings, yogurt, soft cheese, sauerkraut dishes, kajmak or sarma.
Cornmeal is used in various preparations in the Balkans and is seen in Bulgarian kachamak (like polenta) and Romanian mamaliga balls, for example.
Ingredients
- 5 cups cornmeal
- 1 teaspoon salt
- 8 ounces butter (softened)
- 3 large eggs (beaten)
- 2 cups milk
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