This is a traditional Serbian bread. It is served regularly on weddings as warm hors d'euvre, with some white cheese and smoked dried meat. Ideal for breakfast and supper in cold days, but is good only when warm, otherwise is dry. I bake this when I have some cheese leftover, ready to go bad or really smelly. In my version, I also put some kajmak in (local dairy specialty).
- 85 grams feta cheese
- 125 millilitres vegetable oil
- 2 medium eggs
- 250 millilitres milk
- ½ teaspoon baking powder
- 250 millilitres flour
- 250 millilitres yellow cornstarch
Corn Bread (Proja) is a community recipe submitted by stana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Do not open the oven during the baking time. I prefer to have a lot of crust, so I use bigger dish, it turns out thinner and tastier. Cut it with pizza knife. You can also have individual cupcake portions, look better but in that case you need to put additional oil (up to the indicated amount). All the measures indicated are based on a teacup (the one of 2-2.5dl) You can reduce or increase proportionally. My measure is 3/4 of this measure- we only eat so much for breakfast.