Balkan-Style Savory Cornbread Best Family Recipes

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Balkan-Style Savory Cornbread

"Savory, salty, and tangy, this cornbread is incredible for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve heat, topped with simple yogurt or consume it by its lonesome self. If you love sweet cornbread, this in all likelihood isn't your cup of tea."

Ingredients :

1 tablespoon butter
2 tablespoons cornmeal for dusting
1 cup all-cause flour
half cup semolina flour
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
4 cups chopped fresh spinach
three cups buttermilk
1 cup brine-packed feta cheese, crumbled
4 eggs, lightly crushed
2/3 cup vegetable oil

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H

Preheat oven to 400 degrees F (two hundred degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
Sift all-purpose flour, semolina flour, half cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour aggregate into spinach mixture just till pourable batter paperwork. Pour batter into organized baking pan.
Bake in preheated oven till a toothpick inserted into the middle comes out smooth, about forty five minutes.

Notes :

You can replacement 1 cup of plain yogurt for 1 cup buttermilk for a denser, tangier cornbread.
Feta in brine has a creamier texture, saltier taste, and can be discovered in maximum global grocery stores. If you can not get brined feta, use ordinary feta and increase salt to two teaspoons.
Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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