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Corn Bread with young Cheese and mature Cream

  • Wonderful and soft corn bread with cheese and mature cream, Serbian style. Simple and easy to prepare and ready quickly. This is a healthy appetizer ideal for breakfast or dinner, served hot or cold with yogurt, sour milk or kefir. Follow recipe.

Ingredients: cup - 150 ml, simple, total time: 35 min, 12 serving
  • 4 eggs

  • 220 g of young non-salt cheese/can be bought in a box

  • 2 full Tablespoon of mature cream

  • 2 teaspoons of salt

  • 2 cups oil

  • 5 g of baking powder

  • 4 cups of flour

  • 4 cups of sour water

  • 4 cups of corn flour

  1. In a larger and deeper bowl, add eggs, young cheese, mature cream, salt, and oil. Beat with a mixer, then add flour, corn flour and sour water. Combine the ingredients well.

  2. I used a deep baking dish 40×25 cm. Coat it well with oil and pour the mixture. Flatten it and bake it in a preheated oven at 180 °C for about 25 minutes.

  3. Check the dough with a toothpick, if it is dry, it is done.

  4. When it's ready, cover the tray with a clean cloth and leave it for 30 minutes to cool, then cut it into cubes.

  5. Serve with yogurt or kefir.


  • When you pour quantities in cups, go to the top.

  • I added 2 teaspoons of salt because the young cheese was not salty. If your cheese is salty, add less salt.

  • We in Serbia have fantastic mature cream, especially from the mountain regions that supply the bigger cities. I mean, if you don't have something like that, you can buy it in a box from the store.

  • This corn bread can stay covered in the box for up to 5 days.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.


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