Georgian Cheese-Filled Cornmeal Cakes

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Chvishtari is a beloved Georgian cheese-filled cornbread from the mountainous Samegrelo region, traditionally cooked on a hot skillet and served fresh with butter. Each golden cake hides a melty, salty center of sulguni cheese that crisps at the edges. They're eaten as a snack, at breakfast, or alongside a cup of sweet black tea.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 20 gFat
• 12 gSaturated Fat
• 42 gCarbs
• 4 gFiber
• 3 gSugar
• 19 gProtein
• 650 mgSodium
• 290 mgPotassium
• 340 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the dry mix

• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1/4 tsp baking soda

For the wet mix and filling

• 1 cup buttermilk (or plain kefir)
• 1 large egg
• 3 tbsp unsalted butter, melted, plus more for frying
• 2 tbsp finely chopped fresh dill (optional)
• 6 oz sulguni cheese, finely crumbled
• Soft butter and extra dill, for serving

Directions

1. Whisk together the cornmeal, flour, baking powder, salt, and baking soda in a medium bowl until evenly combined.
2. In a separate bowl, whisk the buttermilk, egg, and 3 tablespoons of melted butter until smooth, then stir in the dill if using.
3. Pour the wet ingredients into the dry ingredients and stir just until a thick, spoonable batter forms; let the batter rest for 10 minutes so the cornmeal can hydrate.
4. Fold the crumbled sulguni cheese evenly into the rested batter so every cake will get a melty pocket of cheese.
5. Heat a large cast-iron or nonstick skillet over medium heat with about 1 tablespoon of butter; drop heaping 1/4-cup portions of batter into the pan, spacing them 2 inches apart, and gently flatten each with the back of a spoon into a 3-inch round.
6. Cook the cakes for 3 to 4 minutes per side, until deeply golden-brown and crisp on the outside while the cheese melts inside, adding more butter to the pan between batches as needed.
7. Transfer the finished cakes to a warm plate, tent loosely with foil, and continue cooking the remaining batter until you have about 8 cakes total.
8. Serve immediately with a generous smear of soft butter and extra fresh herbs for an authentic Samegrelo-style experience.

Cook’s Notes

• Substitute sulguni with a 50/50 mix of low-moisture mozzarella and crumbled feta if you can't find the real thing; the mozzarella melts while feta adds the salty tang.
• Letting the batter rest for 10 minutes is essential — it allows the cornmeal to fully hydrate and gives you a sturdier cake that won't crack at the edges as it cooks.
• Keep the heat at medium so the centers melt before the outsides burn; if the cakes brown too quickly, lower the heat and add a touch more butter.
• For the most authentic flavor, seek out traditional Georgian sulguni, Imeruli, or Svanuri salt cheese from a specialty market.
• Serve the cakes immediately for the best contrast between the crisp exterior and gooey cheese center — they lose their magic as they cool.

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