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.

Taya

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
1 8x8-inch pan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

245 calories; protein 6.6g 13% DV; carbohydrates 22g 7% DV; fat 14.6g 23% DV; cholesterol 64.4mg 22% DV; sodium 557.3mg 22% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2010
This is not what you're looking for if you want sweet cake-like cornbread. However it's got a delicious butter-milky flavor and tastes amazing with jam. I like it because I sometimes find sweet cornbreads a little overwhelming especially with honey and like toppings and this is a more neutral side. If you're tired sweet cornbread or just want something different for a change try this one. Read More
(6)

Most helpful critical review

Rating: 1 stars
03/18/2010
This was not to my taste. It was very bland and didn't really taste like corn at all. My very un-picky husband didn't like it either.I read the first review and was really looking forward to eating this with dinner tonight. Read More
(2)
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/05/2010
This is not what you're looking for if you want sweet cake-like cornbread. However it's got a delicious butter-milky flavor and tastes amazing with jam. I like it because I sometimes find sweet cornbreads a little overwhelming especially with honey and like toppings and this is a more neutral side. If you're tired sweet cornbread or just want something different for a change try this one. Read More
(6)
Rating: 4 stars
01/03/2012
I really liked the texture. Not crumbly not cakey not really bready either. Easy for someone with bad teeth to chew. Next time I will add a little more salt (I'm usually a low-salt person but...) and may try it with some frozen corn kernels. It could use a little more corn flavor but I like it. Read More
(5)
Rating: 5 stars
03/01/2010
Made this three times. This is the best recipe for a cornbread without the sugar and honey. Semolina is essential especially if using a coarser corn meal or polenta that I put briefly through food processor. Full fat buttermilk is great as well as plain full fat yogurt. I used a 12" cast iron skillet and doubled the recipe-came out great as did the standard recipe. This cornbread is as good as it gets. Read More
(5)
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Rating: 5 stars
01/27/2011
This is great cornbread but please keep in mind....very different from the cake-like sweet American cornbread. Also in the Balkans cornbread is eaten with feta cheese usually; it's even included in the batter sometimes but that is a bit of a different recipe. Also sour cream and feta is very nice with this as would be any strong flavored cheese. Try it that way and you will enjoy it more if you feel it is bland. Read More
(4)
Rating: 4 stars
05/18/2011
This is very bland cornbread. But with a lil grape jam it is awesome. Not to sweet! Read More
(2)
Rating: 5 stars
02/04/2014
Smack your granny good! The only change I made was in the cooking technique. Skip the 8X8 pan with cornmeal. Instead put a thin layer of oil in a cast iron skillet and place it in the oven as you preheat. After the oven is hot carefully pour the batter into the heated oily pan. It will sizzle and put a nice crispy crust on the bread. This was gobbled up by this southern family. Read More
(2)
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Rating: 4 stars
12/13/2012
This is a very different corn bread as other reviewers mentioned. It has a tender and slightly spongy/eggy texture and a distinct buttermilk flavor. There was really nothing wrong with this. I just think it is a regional or acquired taste. Thanks for sharing. Read More
(2)
Rating: 1 stars
03/18/2010
This was not to my taste. It was very bland and didn't really taste like corn at all. My very un-picky husband didn't like it either.I read the first review and was really looking forward to eating this with dinner tonight. Read More
(2)
Rating: 3 stars
04/10/2020
It was good except for being way too salty. Next time I'll try 1/4 teaspoon of salt. Read More