Bosnian Style Cornbread (Razljevak)

Bosnian Style Cornbread (Razljevak)

8
Taya 3

"This is a recipe from my hometown of Sarajevo, and it is similar to a southern cornbread. What makes it unique is the addition of semolina flour (or Cream of Wheat®). If you don't have semolina flour, you can just replace it with additional corn meal. This recipes also makes excellent muffins."

Ingredients

30 m servings 245 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
  2. Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. Mix the flour mixture into the egg mixture until just combined; don't overmix. The batter should be pourable; add more buttermilk as needed to get the right consistency.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
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Reviews

8
  1. 9 Ratings

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This is not what you're looking for if you want sweet, cake-like cornbread. However, it's got a delicious butter-milky flavor and tastes amazing with jam. I like it because I sometimes find sw...

Made this three times. This is the best recipe for a cornbread without the sugar and honey. Semolina is essential especially if using a coarser corn meal or polenta that I put briefly through fo...

I really liked the texture. Not crumbly, not cakey, not really bready either. Easy for someone with bad teeth to chew. Next time I will add a little more salt (I'm usually a low-salt person, bu...