A dense, golden cornbread studded with crumbled white cheese and baked until crusty outside and tender within.
Nutrition & Info
250
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ dairy
⚠ eggs
Equipment Needed
baking pan
mixing bowl
Presentation Guide
Instructions
-
1
Mix cornmeal, eggs, yogurt, oil, baking soda, and salt.
-
2
Fold in crumbled cheese.
-
3
Pour into a greased baking pan.
-
4
Bake at 180°C for 30-35 min until golden and firm.
-
5
Cool slightly before cutting into squares.
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Did You Know?
Kukuruznik pairs so perfectly with tavce gravce that ordering one without the other is almost unheard of in Macedonian restaurants.
Chef's Notes
The Story Behind Kukuruznik
Cornbread arrived in Macedonia after maize was introduced to the Balkans from the Americas. It quickly became the bread of choice for rural communities, and the addition of local sirene cheese made it a distinctly Macedonian creation.
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