Bosnian Style Cornbread (Razljevak)

Bosnian Style Cornbread (Razljevak)

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Taya
Recipe by  Taya

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 8x8-inch pan

Directions

  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)

Rate This Recipe
tccookie
4

tccookie

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 sweet cornbreads a little overwhelming, especially with honey and like toppings, and this is a more neutral side. If you're tired sweet cornbread or just want something different for a change, try this one.

sandycg71
3

sandycg71

This is great cornbread, but please keep in mind....very different from the cake-like, sweet American cornbread. Also, in the Balkans, cornbread is eaten with feta cheese usually; it's even included in the batter sometimes, but that is a bit of a different recipe. Also, sour cream and feta is very nice with this as would be any strong flavored cheese. Try it that way and you will enjoy it more if you feel it is bland.

Barth
3

Barth

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 food processor. Full fat buttermilk is great as well as plain full fat yogurt. I used a 12" cast iron skillet and doubled the recipe-came out great as did the standard recipe . This cornbread is as good as it gets.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 22 g
  • 7%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

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