Balkan-Style Savory Cornbread

Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 261 Calories

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon butter
• ⅔ cup vegetable oil
• ½ cup cornmeal
• 4 eggs, lightly beaten
• 3 cups buttermilk
• 2 tablespoons cornmeal for dusting
• ½ cup semolina flour
• 4 cups chopped fresh spinach
• 1 cup brine-packed feta cheese, crumbled

Recipe Instructions

Step 1

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.

Step 3

Sift all-purpose flour, semolina flour, 1/2 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 mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.