Corn bread with Cheese old way

Corn bread with Cheese old way

• A wonderful old recipe of my grandmother in the 30s of the last century, I found it in my mother's notebook. This is an original and old recipe that our great-grandmothers and grandmothers used to make proja, that is, corn bread. At that time, there was no baking powder, so they prepared them this way, and I can tell you that I like this recipe much more, and it's tastier and so delicious! Let's make it together. Follow recipe.

Corn bread with Cheese old way

Ingredients: cup measure 200 ml, simple, total time: 30 min.

• 4 eggs

• 1 cup of yogurt/ or sour milk

• 1 cup of milk

• 1 cup of oil

• 1 cup of flour

• 180 ml fine corn flour

• 1 cup polenta

• 2 tsp salt

• 1 bag of baking powder/ 10 g

• 250 g Greek feta cheese/ mashed with juice

Corn bread with Cheese old way

Preparation:

1. In a deep bowl, add eggs, salt, yogurt, milk and oil, mix it all with a mixer, then add corn flour, polenta, wheat flour and baking powder.

2. Mix everything briefly with a mixer until it is combined and without lumps.

3. Place the whole package of Greek cheese in a deep plate together with the juice and mash it all together, then add it to the other ingredients in a bowl, mix again with the mixer for about 3 minutes at medium speed.

4. Grease the baking dish with oil with the help of a brush, including the sides.

5. Pour all the mixture and level.

6. Bake at 180°C for about 20 minutes.

7. Turn the pan during baking to ensure even baking.

8. If you get a crease during baking, don't worry, it will go away.

9. After the elapsed time, remove the container and while the cornbread with cheese is still hot, cover it with a wet clean and well-drained cloth and let it cool for about 10–15 minutes.

10. Serve proja - cornbread with yogurt, sour milk, ajvar, and dried products.

11. Enjoy this wonderful recipe from my grandmother. I believe you will make it more than once!

Buon appetito!

Corn bread with Cheese old way

NOTE:

• You can add diced paprika to this recipe, but it is not according to the original recipe.

• In this recipe, in addition to cheese, you can add bacon, or any ham of your choice, 100 g is enough. You can also add cracklings if you like, because at that time they combined and added various ingredients to make the cornbread tastier. If you are working with crackers, then grind them beforehand in a machine, then add them to the other ingredients. Do not mix bacon and ham with crackers.

• If you want a more compressed proja, add half of the baking powder, 5 g.

• You can leave out the baking powder, if you don't want to, this is an old recipe that dates back to the old days when baking powder was not used, that's how I did it.

• Keep the cornbread at room temperature covered with a damp cloth so that it is always soft. Keep up to 3–4 days.

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