Bosnian Style Cornbread (Razljevak)

Bosnian Style Cornbread (Razljevak)

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

30 m servings 245 cals
Serving size has been adjusted!
Original recipe yields 6 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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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

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 eat...

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Least positive
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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...

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 inc...

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 y...

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 j...

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

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 eat...

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