Balkan Style Savory Cornbread Recipes

BALKAN-STYLE SAVORY CORNBREAD

Balkan-Style Savory Cornbread image

Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea.

Provided by jmerar

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

1 tablespoon butter
2 tablespoons cornmeal for dusting
1 cup all-purpose flour
½ cup semolina flour
½ cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
4 cups chopped fresh spinach
3 cups buttermilk
1 cup brine-packed feta cheese, crumbled
4 eggs, lightly beaten
⅔ cup vegetable oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 17.2 g, Cholesterol 78.1 mg, Fat 18.3 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 519 mg, Sugar 3.7 g

SAVORY CORNBREAD

Savory Cornbread image

A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real.

Provided by Paprika Pink

Categories < 30 Mins

Time 25m

Yield 1 skilletful, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cornmeal
1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 teaspoon salt
3/4 cup plain yogurt (or buttermilk)
2 eggs
1/4 cup melted butter (or corn oil, or bacon grease)

Steps:

Preheat oven to 400 degrees.
Put the butter or other fat into a cast-iron skillet, place the skillet in the oven while it heats and you mix the ingredients.
Combine dry ingredients.
Lightly beat eggs and combine with yogurt. Add to dry ingredients. Stir just enough to mix.
Take the skillet out of the oven. Carefully tilt to coat sides with fat. Pour the melted fat into the batter. Mix well.
Transfer batter to hot skillet, smoothing the surface if necessary.
Bake for 14 minutes if you're using a 12-inch skillet, until bread pulls away from sides of skillet and is barely golden. If you're using the 10-inch skillet, it may need closer to 20 minutes, but don't overbake.

Nutrition Facts : Calories 101.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 43.2, Sodium 253.1, Carbohydrate 10.6, Fiber 0.8, Sugar 0.8, Protein 2.7

SAVORY CORN BREAD

Savory Corn Bread image

Want to serve your favorite chili or stew with an equally amazing corn bread? Look no further than this simply perfect recipe. It's the best! I've brought it to potlucks many times. -Krista Klaus, Round Rock, Texas

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 cup buttermilk
1/2 cup 2% milk
1/4 cup canola oil

Steps:

Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened., Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts :

BALKAN-STYLE SAVORY CORNBREAD

Balkan-Style Savory Cornbread image

Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea.

Provided by jmerar

Categories Cornbread

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

1 tablespoon butter
2 tablespoons cornmeal for dusting
1 cup all-purpose flour
½ cup semolina flour
½ cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
4 cups chopped fresh spinach
3 cups buttermilk
1 cup brine-packed feta cheese, crumbled
4 eggs, lightly beaten
⅔ cup vegetable oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 17.2 g, Cholesterol 78.1 mg, Fat 18.3 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 519 mg, Sugar 3.7 g

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