Serbian Cornmeal Bread

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A traditional Serbian country bread made with finely ground cornmeal, yogurt, and crumbled white cheese. Rustic, golden, and just dense enough to slice into wedges and serve alongside soups, smoked meats, or a dollop of kajmak.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 43 gCarbs
• 4 gFiber
• 3 gSugar
• 12 gProtein
• 640 mgSodium
• 260 mgPotassium
• 170 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the batter

• 2 cups fine yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 cup plain whole-milk yogurt
• 3 large eggs, lightly beaten
• 1/2 cup sunflower oil
• 1/2 cup sparkling water (optional)
• 1 cup crumbled feta or Serbian sirene cheese
• 3 scallions, finely sliced
• 2 tbsp chopped fresh parsley

For the pan

• 1 tbsp sunflower oil, for greasing
• 1 tbsp cornmeal, for dusting

Directions

1. Preheat the oven to 400°F (200°C). Generously oil a 9-inch round cake pan or well-seasoned cast iron skillet and dust with a thin layer of cornmeal.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk the eggs, yogurt, and sunflower oil until smooth. Pour the wet mixture into the dry ingredients and stir with a wooden spoon just until no dry streaks remain.
4. Add the sparkling water if using and stir briefly to loosen the batter to a thick, spoonable consistency.
5. Fold in the crumbled cheese, sliced scallions, and parsley, keeping the batter rustic rather than overmixing.
6. Pour the batter into the prepared pan, smooth the top with the back of a spoon, and tap the pan once on the counter to release air bubbles.
7. Bake on the middle rack for 38 to 42 minutes, until the top is deeply golden, the edges pull slightly away from the pan, and a toothpick inserted in the center comes out clean.
8. Let the bread rest in the pan for 10 minutes before turning out onto a board. Cut into 6 wedges and serve warm.

Cook’s Notes

• For the most authentic flavor, swap the yogurt for traditional Serbian kiselo mleko (cultured sour milk) or buttermilk.
• Use a well-seasoned cast iron skillet if you have one; it delivers the crustiest bottom and edges.
• Fold in 1/2 cup of diced smoked bacon, cracklings, or prosciutto for a heartier breakfast-style version.
• Best eaten the day it is baked, served slightly warm with kajmak, sour cream, ajvar, or a bowl of bean soup.
• Do not overmix the batter once the cheese and herbs go in; small lumps give proja its signature rustic crumb.

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