Proja

Proja is Serbia's answer to cornbread — a savoury, slightly dense baked good made from white cornmeal, eggs, oil, and soured cream, often enriched with crumbled feta or kajmak (clotted cream). It is everyday food, eaten warm from the oven for breakfast with a glass of yoghurt, packed for field lunches, or served alongside bean soups at family tables. Rural Serbian kitchens have kept this recipe largely unchanged for generations.

Serves: 8

Ingredients

• 400g (14 oz / 2½ cups) white or yellow cornmeal (fine or medium grind)
• 2 tsp (10g) baking powder
• 1 tsp (5g) salt
• 3 large eggs
• 200ml (¾ cup + 2 tbsp) soured cream or plain yoghurt
• 100ml (scant ½ cup) neutral oil (sunflower), plus extra for the tin
• 200ml (¾ cup + 2 tbsp) sparkling mineral water
• 200g (7 oz) feta cheese, crumbled (or kajmak)
• 2 tbsp (30ml) sunflower oil for brushing

Instructions

1. Preheat oven to 200°C (390°F). Oil a 30×20 cm (12×8 in) baking tin generously.
2. Whisk cornmeal, baking powder, and salt together in a large bowl.
3. Beat eggs, soured cream, and oil together in a separate bowl until smooth. Stir in sparkling water — the bubbles help lighten the batter.
4. Pour wet ingredients into dry and mix until combined. Fold in crumbled feta.
5. Pour batter into prepared tin. Smooth the surface and brush generously with sunflower oil.
6. Bake 35–40 minutes until a skewer comes out clean and the surface is dark golden. The oil on top should sizzle and form a thin, slightly crisp crust.
7. Cool in the tin 10 minutes before slicing into squares or wedges.

Cook's Notes: Proja is gluten-free when made with pure cornmeal — check your baking powder for wheat starch. For extra richness, add 100g (3.5 oz) diced smoked cheese alongside the feta. Leftovers are excellent cold with ajvar or sliced tomatoes.