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Bosnian Style Cornbread (Razljevak)

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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Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 1 8x8-inch pan
 

Ingredients

  • 1 tablespoon cornmeal for dusting
  • 1/2 cup all-purpose flour
  • 1/4 cup semolina flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 1/2 cups buttermilk, or more as needed
  • 1/3 cup vegetable oil

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 245 | Total Fat: 14.6g | Cholesterol: 73mg

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