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Donna R. Luis

Classic Serbian Corn Bread

A hearty Serbian-style cornbread made from cornmeal, butter, eggs, milk, and salt, baked until golden and crusty. Cut into squares and served warm, it is especially suited to hearty soups, bean dishes, and saucy meals.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Bread, Side Dish
Cuisine: Serbian
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups cornmeal
  • 1 teaspoon salt
  • 8 ounces 1 cup unsalted butter, softened
  • 3 large eggs beaten
  • 2 cups milk divided

Equipment

  • 13 x 9-inch baking pan
  • Large mixing bowl
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Toothpick
  • Oven

Method
 

  1. Prepare the Oven and Pan: Heat the oven to 375°F and lightly coat a 13 x 9-inch baking pan with cooking spray.
  2. Combine the Main Ingredients: In a large bowl, combine the cornmeal, salt, softened butter, beaten eggs, and 1 cup of the milk.
    Mix thoroughly for at least 5 minutes until the ingredients are well incorporated.
  3. Add the Remaining Milk: Pour in the remaining 1 cup of milk and continue mixing for another 5 minutes, making sure the mixture is thoroughly combined.
  4. Fill the Baking Pan: Transfer the prepared cornmeal mixture to the greased pan and spread it into the pan.
  5. Bake Until Golden: Place the pan in the preheated oven and bake until the cornbread is golden and crumbs stick to a toothpick when tested.
  6. Cut into Squares: Remove the pan from the oven, cut the cornbread into squares while leaving the pieces in the pan, then return the pan to the oven.
  7. Finish Baking: Bake for another 5 to 10 minutes, bringing the total baking time to 50 to 60 minutes.
    The finished cornbread should have a crusty surface and crisp sides.
  8. Serve Warm: Remove the finished Serbian corn bread from the oven and serve it warm.

Notes

  • The finished cornbread is naturally on the drier side, making it especially suitable for serving alongside hearty, saucy dishes.
  • For individual portions, the batter can be baked in lightly greased muffin tins instead of a large pan. The source suggests starting with approximately 15 to 20 minutes of baking time and checking for a golden-brown top with a toothpick.
  • For a variation, the cornbread can be garnished with crumbled feta, chopped ham, cooked bacon crumbles, chopped spinach, broccoli, other chopped vegetables, or cottage cheese.
  • Store the cornbread tightly covered with aluminum foil or plastic wrap in its original pan, or place it in an airtight container at room temperature for 1 to 2 days.
  • For longer storage, keep it in an airtight container in the refrigerator for 3 to 4 days.