Bosnian Style Cornbread (Razljevak) Recipe - Allrecipes.com
Bosnian Style Cornbread (Razljevak) Recipe
  • READY IN 30 mins

Bosnian Style Cornbread (Razljevak)

Recipe by  

"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 Edit and Save

Original recipe makes 1 8x8-inch pan Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

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 More Reviews

Most Helpful Positive Review
Apr 05, 2010

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.

 
Most Helpful Critical Review
Mar 18, 2010

This was not to my taste. It was very bland and didn't really taste like corn at all. My very un-picky husband didn't like it either.I read the first review and was really looking forward to eating this with dinner tonight.

 

9 Ratings

Jan 27, 2011

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.

 
Mar 01, 2010

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.

 
Feb 04, 2014

Smack your granny good! The only change I made was in the cooking technique. Skip the 8X8 pan with cornmeal. Instead, put a thin layer of oil in a cast iron skillet and place it in the oven as you preheat. After the oven is hot, carefully pour the batter into the heated oily pan. It will sizzle and put a nice crispy crust on the bread. This was gobbled up by this southern family.

 
Dec 13, 2012

This is a very different corn bread as other reviewers mentioned. It has a tender and slightly spongy/eggy texture and a distinct buttermilk flavor. There was really nothing wrong with this. I just think it is a regional or acquired taste. Thanks for sharing.

 
Jan 03, 2012

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, but...), and may try it with some frozen corn kernels. It could use a little more corn flavor, but I like it.

 
May 18, 2011

This is very bland cornbread. But with a lil grape jam it is awesome. Not to sweet!

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 557 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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