New this month
Get the Allrecipes magazine

Bosnian Style Cornbread (Razljevak)

Taya

"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."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 245 cals
Original recipe yields 6 servings (1 8x8-inch pan)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts


Per Serving: 245 calories; 14.6 g fat; 22 g carbohydrates; 6.6 g protein; 64 mg cholesterol; 557 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 sw...

Most helpful critical review

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 eat...

Most helpful
Most positive
Least positive
Newest

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 sw...

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, bu...

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 fo...

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 inc...

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 y...

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 j...

This is very bland cornbread. But with a lil grape jam it is awesome. Not to sweet!

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 eat...