For an extra layer of flavor, consider adding a clove or two of minced garlic to the wet ingredients. If you don't have semolina flour, you can substitute it with an equal amount of all-purpose flour or cornmeal. Fresh or frozen spinach can be used in this recipe. If using frozen, be sure to thaw it completely and squeeze out any excess moisture before chopping. Feel free to experiment with different types of cheese. Crumbled goat cheese or grated Parmesan cheese would also be delicious. This cornbread is best served warm, but it can also be enjoyed at room temperature.
Balkan-Style Savory Cornbread
-
PREP TIME15 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs
-
SERVING12 People
-
VIEWS9
Embark on a culinary journey to the Balkans with this rustic and deeply flavorful cornbread. Inspired by the savory traditions of Bulgarian banitsa and Bosnian razljevak, this cornbread offers a delightful departure from the sweet norm. Enjoy it warm as a satisfying breakfast, a hearty lunch accompaniment, or a unique and savory snack. Its tangy, salty notes pair perfectly with a dollop of plain yogurt, or savor it on its own for a truly authentic experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate17 g
-
Cholesterol78 mg
-
Fiber1 g
-
Protein8 g
-
Saturated Fat5 g
-
Sodium519 mg
-
Sugar4 g
-
Fat18 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepGenerously butter a 9x13-inch baking pan, ensuring all corners are coated. Sprinkle 2 tablespoons of cornmeal evenly across the bottom of the pan to prevent sticking and add a delightful textural contrast. (5 minutes)
03
StepIn a large bowl, sift together the all-purpose flour, semolina flour, cornmeal, baking powder, and salt. This ensures a light and even distribution of the leavening agents. (5 minutes)
04
StepIn a separate, extra-large bowl, whisk together the chopped spinach, buttermilk, crumbled feta cheese, lightly beaten eggs, and vegetable oil until well combined. (5 minutes)
05
StepGradually add the dry flour mixture to the wet spinach mixture, stirring gently until just a pourable batter forms. Be careful not to overmix, as this can result in a tough cornbread. A few lumps are perfectly fine. (5 minutes)
06
StepPour the batter evenly into the prepared baking pan, ensuring it reaches all corners. (2 minutes)
07
StepBake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should be golden brown and slightly firm to the touch. (45 minutes)
08
StepLet the cornbread cool slightly in the pan before cutting into squares and serving warm. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Jarrod Watsica
Jul 1, 2025I made this for a brunch, and it was a huge hit! Everyone loved the unique flavor combination. I will definitely be making this again.
Lulu Kihn
Jun 30, 2025I've made this recipe several times, and it always turns out great. It's easy to make and a great way to use up leftover buttermilk.
Isai Yundt
Jun 28, 2025I was a bit skeptical about the spinach, but it works so well in this cornbread. It's moist, flavorful, and not too sweet. Perfect!
Brendon Wilderman
Jun 23, 2025This recipe is amazing! I was looking for a savory cornbread recipe, and this one exceeded my expectations. The spinach and feta add so much flavor.