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.

Crispy Serbian Proja Cornbread with Cheddar and Hot Peppers

Name: Crispy Serbian Proja Cornbread with Cheddar and Hot Peppers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Side Dish
Ingredients: Cornmeal; All-purpose flour; Baking powder; Salt; Baking soda; Eggs; Buttermilk; Vegetable oil; Sharp cheddar cheese; Hot peppers; Fresh parsley; Sour cream

A Flavorful Twist on a Classic Serbian Dish

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.

1 h 10 min
8
Easy

Ingredients

For the Corn Mixture

Cornmeal

2 cups

All-purpose flour

1 cup

Baking powder

1 ½ teaspoons

Salt

1 teaspoon

Baking soda

½ teaspoon

For the Wet Ingredients

Eggs

2 large

Buttermilk

1 ¾ cups

Vegetable oil

¼ cup

For the Flavor Boost

Sharp cheddar cheese

1 ½ cups, grated

Hot peppers

1–2, finely chopped

For the Garnish

Fresh parsley

1 tablespoon, chopped

Sour cream

½ cup

Preparation

Mixing the Dry Ingredients

Preheat the oven

Preheat your oven to 375°F (190°C).

For extra crispiness, make sure your baking pan is preheated before pouring in the batter.

Whisk dry ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and baking soda.

Combining the Wet Ingredients

Beat the eggs

Beat the eggs until frothy.

Add buttermilk and oil

Stir in the buttermilk and vegetable oil until well combined.

Assembling the Cornbread

Combine mixtures

Gradually add the wet mixture to the dry ingredients, stirring gently.

Do not overmix the batter, as it can result in a dense texture.

Fold in cheese and peppers

Fold in the cheddar cheese and chopped hot peppers until evenly distributed.

Let the batter rest for 10 minutes to ensure optimal texture.

Cooking Process

Pan preparation

Preheat a cast-iron skillet in the oven for 10 minutes before adding the batter.

Baking

Pour the batter into the hot skillet and bake for 30-35 minutes.

Cooling

Allow the cornbread to cool slightly before slicing.

Plating & Serving