Bosnian Style Cornbread Razljevak Recipes

BOSNIAN STYLE CORNBREAD (RAZLJEVAK)

Bosnian Style Cornbread (Razljevak) image

This is a recipe from my hometown of Sarajevo, and it is similar to a southern cornbread. What makes it unique is the addition of semolina flour (or Cream of Wheat®). If you don't have semolina flour, you can just replace it with additional corn meal. This recipes also makes excellent muffins.

Provided by Taya

Categories Cornbread

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon cornmeal for dusting
½ cup all-purpose flour
¼ cup semolina flour
¼ cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 ½ cups buttermilk, or more as needed
⅓ cup vegetable oil

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. Mix the flour mixture into the egg mixture until just combined; don't overmix. The batter should be pourable; add more buttermilk as needed to get the right consistency.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 22 g, Cholesterol 64.4 mg, Fat 14.6 g, Fiber 0.8 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 557.3 mg, Sugar 3.3 g

BOSNIAN STYLE CORNBREAD (RAZLJEVAK)

Bosnian Style Cornbread (Razljevak) image

This is a recipe from my hometown of Sarajevo, and it is similar to a southern cornbread. What makes it unique is the addition of semolina flour (or Cream of Wheat®). If you don't have semolina flour, you can just replace it with additional corn meal. This recipes also makes excellent muffins.

Provided by Taya

Categories Cornbread

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon cornmeal for dusting
½ cup all-purpose flour
¼ cup semolina flour
¼ cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 ½ cups buttermilk, or more as needed
⅓ cup vegetable oil

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. Mix the flour mixture into the egg mixture until just combined; don't overmix. The batter should be pourable; add more buttermilk as needed to get the right consistency.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 22 g, Cholesterol 64.4 mg, Fat 14.6 g, Fiber 0.8 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 557.3 mg, Sugar 3.3 g

BAZLAMACA (CROATIAN CORNBREAD)

Bazlamaca (Croatian Cornbread) image

I am not sure if this recipe is traditional or not, but I did get it from a Croatian friend. This is a sweet, pudding-like dish that is appropriate for breakfest or brunch.

Provided by P48422

Categories Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb cream-style cottage cheese
1/2 cup brown sugar
2 large eggs
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup cornmeal
1/2 cup unbleached all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream

Steps:

Grease a 9 x 9 inch baking pan.
Preheat the oven to 425 degrees F.
Mix the first four ingredients together.
Add the remaining ingredients and mix well.
Pour the batter into the pan and bake until the top is nice and brown.
Slice and serve warm with with sliced fruit, berries, cream, or syrup.

Nutrition Facts : Calories 594.3, Fat 31.9, SaturatedFat 18.9, Cholesterol 178.6, Sodium 912.4, Carbohydrate 56.1, Fiber 1.5, Sugar 27.2, Protein 22.1

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