Georgian Cornbread

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Georgian cornbread, known locally as mchadi, is a rustic and hearty bread made from cornmeal that has been a staple in Georgian households for centuries. Traditionally cooked in a cast iron skillet, this golden bread has a tender crumb with crisp edges and is often served with crumbled cheese, butter, or alongside hearty stews and bean dishes.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 14 gFat
• 8 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 4 gSugar
• 12 gProtein
• 580 mgSodium
• 220 mgPotassium
• 200 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 380 mcgVitamin A

Ingredients

Dry ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp granulated sugar

Wet ingredients

• 1 cup buttermilk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1/2 cup crumbled sulguni or feta cheese (optional)

To finish and serve

• 2 tbsp unsalted butter, melted
• 1/4 cup extra crumbled sulguni or feta
• Flaky sea salt, to taste
• Fresh parsley or cilantro, chopped (optional)

Directions

1. Preheat the oven to 400°F (200°C) and generously grease a 9-inch cast iron skillet or round baking pan with butter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly combined and free of lumps.
3. In a separate bowl, whisk the buttermilk, egg, and 3 tablespoons of melted butter until smooth and well blended.
4. Pour the wet ingredients into the dry mixture and stir gently with a wooden spoon just until combined; a few small lumps are fine, but do not overmix. Fold in the crumbled cheese if using.
5. Pour the thick batter into the prepared skillet and spread evenly with a spatula, smoothing the top lightly.
6. Bake for 22 to 25 minutes, until the top is deeply golden brown and a toothpick inserted into the center comes out clean.
7. Remove from the oven and immediately brush the hot surface with the remaining 2 tablespoons of melted butter to create a soft, flavorful crust.
8. Let the cornbread rest in the pan for 5 minutes before slicing into wedges. Serve warm topped with extra cheese, a sprinkle of flaky salt, and fresh herbs if desired.

Cook’s Notes

• Stone-ground cornmeal gives the most authentic texture and a deeper corn flavor than degermed varieties.
• For a more traditional preparation, cook the batter in a covered skillet over medium-low heat on the stovetop for 10 minutes per side until golden.
• Matsoni (Georgian yogurt) can be substituted for buttermilk to deliver a tangier, more authentic flavor.
• Mchadi is best enjoyed fresh and warm when the crust is still slightly crisp and the inside tender.
• Store leftovers wrapped in foil at room temperature for up to 2 days; reheat in a dry skillet to refresh the crust.

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