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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings
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
- Preheat the oven to 400°F (200°C) and generously grease a 9-inch cast iron skillet or round baking pan with butter.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly combined and free of lumps.
- In a separate bowl, whisk the buttermilk, egg, and 3 tablespoons of melted butter until smooth and well blended.
- 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.
- Pour the thick batter into the prepared skillet and spread evenly with a spatula, smoothing the top lightly.
- Bake for 22 to 25 minutes, until the top is deeply golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and immediately brush the hot surface with the remaining 2 tablespoons of melted butter to create a soft, flavorful crust.
- 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.
More Georgia Recipes You’ll Love
Craving more flavors from Georgia? Try these traditional recipes:
- Georgian Cheese and Egg Stuffed Bread Boats
- Imeruli Georgian Cheese Pie
- Georgian Spiced Meat Soup Dumplings
