Name: Bosnian Style Cornbread (Razljevak) recipe
Ingredients: 1 tablespoon cornmeal for dusting;½ cup all-purpose flour;¼ cup semolina flour;¼ cup cornmeal;1 teaspoon baking powder;1 teaspoon salt;2 eggs, lightly beaten;1 ½ cups buttermilk, or more as needed;⅓ cup vegetable oil

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Ingredients

1 tablespoon cornmeal for dusting ½ cup all-purpose flour ¼ cup semolina flour ¼ cup cornmeal 1 teaspoon baking powder 1 teaspoon salt 2 eggs, lightly beaten 1 ½ cups buttermilk, or more as needed ⅓ cup vegetable oil

Nutrition Info

245.3 calories carbohydrate: 22 g cholesterol: 64.4 mg fat: 14.6 g fiber: 0.8 g protein: 6.6 g saturatedFat: 2.8 g servingSize: - sodium: 557.3 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Directions

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.
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.

Recipe Yield

1 8x8-inch pan

Recipe Note

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.

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Bosnian Style Cornbread (Razljevak)

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