Corn bread with Cheese old way

Updated: Sep 20

Corn bread with Cheese old way

## Rediscovering a Timeless 1930s Corn Bread Recipe from My Grandmother's Kitchen

I discovered a remarkable recipe from the 1930s, originally crafted by my grandmother, in my mother's notebook. This traditional recipe for proja, or corn bread, has been passed down through generations, from our great-grandmothers to our grandmothers. During that era, baking powder was not available, so they prepared it using this method. I personally find this version to be more flavorful and exceptionally delicious. Let us prepare it together by following the recipe.

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

Preparation:

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.
Mix everything briefly with a mixer until it is combined and without lumps.
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.
Grease the baking dish with oil with the help of a brush, including the sides.
Pour all the mixture and level.
Bake at 180°C for about 20 minutes.
Turn the pan during baking to ensure even baking.
If you get a crease during baking, don't worry, it will go away.
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.
Serve proja - cornbread with yogurt, sour milk, ajvar, and dried products.
Enjoy this wonderful recipe from my grandmother. I believe you will make it more than once!

Buon appetito!

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.