This cornbread is flavorful, salty, and sour, and it’s wonderful for breakfast, lunch, or a snack. The dish is a hybrid of Bosnian razljevak and Bulgarian banitsa. Serve it warm and top it with plain yogurt, or just eat it by itself. This probably isn’t your cup of tea if you prefer sweet cornbread.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking pan |
Ingredients
- 1 tablespoon butter
- 2 tablespoons cornmeal for dusting
- 1 cup all-purpose flour
- ½ cup semolina flour
- ½ cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 cups chopped fresh spinach
- 3 cups buttermilk
- 1 cup brine-packed feta cheese, crumbled
- 4 eggs, lightly beaten
- ⅔ cup vegetable oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Butter 9×13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
- 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.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- You can substitute 1 cup of plain yogurt for 1 cup buttermilk for a denser, tangier cornbread.
- Feta in brine has a creamier texture, saltier flavor, and can be found in most international grocery stores. If you cannot get brined feta, use regular feta and increase salt to 2 teaspoons.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 519 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good, almost like a quiche. I used milk instead of buttermilk and it cooked well. Make sure to butter the plan well and dust it with cornmeal, otherwise it sticks.
very moist and tasty. will definitely make again.