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
Preparation:
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.
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.
Check the dough with a toothpick, if it is dry, it is done.
When it's ready, cover the tray with a clean cloth and leave it for 30 minutes to cool, then cut it into cubes.
Serve with yogurt or kefir.
NOTE:
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.
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