Proja (Serbian Cornbread)
Proja is a Serbian cornbread made with both cornmeal and wheat flour, so it bakes up more tender than a pure corn loaf. Yogurt and fizzy mineral water lighten the batter, while crushed cheese stirred through gives it a savory, salty depth. It is traditionally served with sour cabbage and pavlaka, a pairing that cuts the richness of the bread with tang and cool cream.
Instructions
Grease a baking pan that is about 5 cm deep and set it aside.
Combine the cornmeal, flour, eggs, oil, baking powder, yogurt, mineral water, crushed cheese and salt in a large bowl. Stir until everything is blended into a smooth batter.
Pour the batter into the greased pan and level the top.
Bake until the surface is golden. The source gives no temperature or time, so judge doneness by the color of the crust and by whether the center feels set.
Serve the proja with kiseli kupus (sour cabbage) and pavlaka, a thick cultured cream.
Make it personal.
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