Proja

Name: Proja
Yield: 9
Cuisine: Serbia
Ingredients: Cornmeal — 250 g (1 3/4 cups); All-purpose flour — 150 g (1 1/4 cups); Baking powder — 2 tsp; Salt — 1/2 tsp; Eggs — 2; Milk — 250 ml (1 cup); Vegetable oil — 100 ml (1/3 cup); Feta or sirene cheese, crumbled — 150 g (5 oz)

The Quirky Foodster Team

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Servings

Ingredients

Cornmeal — 250 g (1 3/4 cups)
All-purpose flour — 150 g (1 1/4 cups)
Baking powder — 2 tsp
Salt — 1/2 tsp
Eggs — 2
Milk — 250 ml (1 cup)
Vegetable oil — 100 ml (1/3 cup)
Feta or sirene cheese, crumbled — 150 g (5 oz)

Method

Preheat the oven to 190°C (375°F) and grease a baking tin.
Whisk together the cornmeal, flour, baking powder and salt.
In a separate bowl, beat the eggs, milk and oil together.
Combine the wet and dry ingredients, mixing until just combined.
Fold in the crumbled cheese.
Pour the batter into the prepared tin.
Bake for 30-35 minutes until golden and a skewer comes out clean.
Cool slightly before slicing.

Introduction: A dense, savoury cornbread, often enriched with cheese, a staple Serbian bread.

Cultural Background: Proja, a traditional Serbian cornbread, is a beloved staple often studded with cheese and kajmak, its dense, satisfying texture making it a common accompaniment to breakfast or a simple meal on its own.

Tips: Don't overmix the batter, or the proja will turn tough rather than tender. Check for doneness a few minutes early, as cornbread can dry out if overbaked.

Variations: Add a handful of chopped fresh herbs to the batter; swap feta for kajmak stirred through for extra richness.

Storage: Store in an airtight container at room temperature for up to 3 days.

Reheating: Reheat slices briefly in a low oven or toaster if a warm serving is preferred.

Nutrition: Approx. 260 kcal, 8 g protein, 28 g carbohydrate, 13 g fat per slice.

FAQs:

Q: Can proja be made without cheese?

A: Yes, a plain version omitting the cheese is equally traditional and pairs well with kajmak or jam.

Q: Is proja sweet or savoury?

A: It is a savoury bread, distinguishing it from sweeter cornbread styles found elsewhere.