Bosnian Style Cornbread (Razljevak)
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
51
Sourness
37
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Cornmeal1 cup
All-Purpose Flour1 cup
Semolina Flour1 tsp
Baking Powder1 tsp
Salt1.5 cups
Buttermilk (or more as needed)1 cup
Vegetable OilDirections:
1
Preheat an oven to 400 degrees F (200 degrees C)
2
Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish
3
Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl
4
Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl
5
Mix the flour mixture into the egg mixture until just combined; don't overmix
6
The batter should be pourable; add more buttermilk as needed to get the right consistency
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes