A staple recipe for me is one that finds itself at both formal and casual tables, regardless of occasion. One of those is definitely cornbread and in recent years the muffin-shaped kind have been the most popular way to serve it. Of course there is the plain variety, and then there is the enhanced variety, often made with feta cheese. These Projice sa Sirom are so delicious I’d eat them over bread any day. They may the perfect side or addition to a bread basket. I love including them in a bread basket for variety.
When making this version of cornbread, I like big pieces of cheese throughout. The corn flour is different in the US than back home, so when I’m making it in the US I like to supplement with some all purpose flour. And the corn flour that I use is imported as well. However, there is nothing that compares to the white corn flour (projino brasno) I buy on the pijaca back home….nothing. Often sold in unmarked, basic plastic bags, it makes the best corn muffins and corn meal.
I’d like to point out that this Serbian version of corn muffins is different than the ones you’d find in the US. The US version is slightly grainer and sweeter while the Serbian version is savory. In the photos here, you’ll also notice I made half of mine with pork cracklings (cvarci) as well and it did not disappoint. What you mix into the batter is up to you, try adding some ajvar to the batter too, it’s very delicious.
These cornbread muffins are often found next to pickled cabbage stew or simply served along a mezze platter in the winter months. I love these year-round and can totally eat them on their own too. But you also know I like anything carb-related so that should be no surprise.
I hope you give one of my favorite traditional, delicious, recipes a try very soon. With just a few ingredients you can have a beautiful addition to your bread basket or meal.
Looking for more baked goods? Check out the bakery section!
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Projice sa Sirom/Savory Corn Muffins with Feta Cheese
Cuisine: Balkan, Serbian12
servings15
minutes40
minutesSavory cornbread muffins, a staple recipe you need in your collection.
Ingredients
4 cups (500 g) corn flour (I prefer the imported Yumis brand)
2 1/2 cups all purpose flour
1 tablespoon baking powder (1 kesica)
3 cups (700 ml) sparkling water
2 eggs
1/3 cup (80 ml) oil
1 tablespoon (17 g) salt
Feta cheese, optional
Cvarci (pork cracklings), optional
Sesame seeds, optional
Directions
- Preheat oven to 350 F (200 c).
- Spray a cupcake pan generously with baking or cooking spray or line with cupcake liners. If using cupcake liners spray them as well. Set aside.
- In a large mixing bowl beat the eggs and the add the remaining wet ingredients. Whisk to combine together then add the dry ingredients. Whisk again to combine everything.
- At this point, add the feta cheese or cvarci to the batter. If doing both varieties, divide the batter into 2 bowls and mix in the additions to each bowl.
- Using an ice cream scoop, scoop the batter into the cupcake pan and bake at 350 F for 30-40 minutes until baked through. If using, sprinkle sesame seeds on top before placing in the oven.
If you’d like a larger muffin fill to the top of the liner as they will rise. - Serve hot or at room temperature. Store any leftovers on the counter in a plastic bag.
