Easiest Way to Make Bosnian Cevapi Stoney Creek

Bosnian Style Cornbread (Razljevak)

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Recipe Summary Bosnian Style Cornbread (Razljevak)

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.

Ingredients | Bosnian Cevapi Stoney Creek

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

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.

Info | Bosnian Cevapi Stoney Creek

prep: 10 mins cook: 20 mins total: 30 mins Servings: 6 Yield: 1 8x8-inch pan

TAG : Bosnian Style Cornbread (Razljevak)

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