Crispy Serbian Proja Cornbread with Cheddar and Hot Peppers
Savor the deliciously crispy edges and rich, cheesy interior of this traditional Serbian cornbread, enhanced with sharp cheddar and a touch of heat from hot peppers.
Preparation
Get these tasks done before you start cooking.
Mixing the Dry Ingredients
- 1
Preheat the oven
Preheat your oven to 375°F (190°C).
Tip: For extra crispiness, make sure your baking pan is preheated before pouring in the batter.
- 2
Whisk dry ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and baking soda.
Combining the Wet Ingredients
- 1
Beat the eggs
Beat the eggs until frothy.
- 2
Add buttermilk and oil
Stir in the buttermilk and vegetable oil until well combined.
Assembling the Cornbread
- 1
Combine mixtures
Gradually add the wet mixture to the dry ingredients, stirring gently.
Tip: Do not overmix the batter, as it can result in a dense texture.
- 2
Fold in cheese and peppers
Fold in the cheddar cheese and chopped hot peppers until evenly distributed.
Tip: Let the batter rest for 10 minutes to ensure optimal texture.
How to Make Crispy Serbian Proja Cornbread with Cheddar and Hot Peppers
Total time: 1 h 33 min · Yields 8 servings
- 1
Pan preparation
Preheat a cast-iron skillet in the oven for 10 minutes before adding the batter.
- 2
Baking
Pour the batter into the hot skillet and bake for 30-35 minutes.
- 3
Cooling
Allow the cornbread to cool slightly before slicing.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can bake it a day in advance and reheat in the oven before serving.
Can I substitute the hot peppers?
Yes, you can use mild peppers or omit them entirely if you prefer.
Is there a gluten-free option?
Substitute all-purpose flour with a gluten-free flour blend.
How do I reheat the cornbread?
Reheat slices in a 350°F (175°C) oven for 5-10 minutes until warmed through.
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