Bosnian Style Cornbread (Razljevak)

This is a recipe from my hometown of Sarajevo, and it is similar to a southern cornbread. What makes it unique is the addition of semolina flour (or Cream of Wheat®). If you don't have semolina flour, you can just replace it with additional corn meal. This recipes also makes excellent muffins.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 245 Calories

Ingredients

• 1 teaspoon baking powder
• ⅓ cup vegetable oil
• 1 teaspoon salt
• ½ cup all-purpose flour
• 2 eggs, lightly beaten
• ¼ cup cornmeal
• ¼ cup semolina flour
• 1 tablespoon cornmeal for dusting
• 1 ½ cups buttermilk, or more as needed

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Step 2

Preheat an oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.

Step 3

Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. Mix the flour mixture into the egg mixture until just combined; don't overmix. The batter should be pourable; add more buttermilk as needed to get the right consistency.