Katerina Nitsou

Cornbread

Pchenkarni

banner
Preparation info
  • Makes

    1

    loaf
    • Difficulty

      Easy

Appears in
Macedonia: The Cookbook
Macedonia

By Katerina Nitsou

Published 2021

  • About

My grandfather always said this bread reminded him of the village. Corn grew well in my father’s village and the stalks were used to feed the animals. The kernels were ground for bread, which was made weekly in wood-fired ovens (furna). It is similar in texture to American-style cornbread, but a bit less sweet.

Ingredients

  • 1¼ cups (160 g) all-purpose flour
  • 1 cup (120

Method

Preheat the oven to 375°F (190°C). Grease an 8-inch (20 cm) square cake pan with butter and set aside.

Sift the flour into a large bowl, and add the cornmeal, sugar, baking powder, and salt, and whisk to incorporate.

In another bowl, whisk together the egg, milk, and ho