Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
1 9x13-inch baking pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.

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  • 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.

Cook's Notes:

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

261 calories; protein 7.8g 16% DV; carbohydrates 17.2g 6% DV; fat 18.3g 28% DV; cholesterol 78.1mg 26% DV; sodium 519mg 21% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/07/2020
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. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/12/2018
very moist and tasty. will definitely make again. Read More
Rating: 5 stars
04/07/2020
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. Read More
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