Cheesy Cornbread

Tchvishtari ჭვიშტარი


Preparation info

  • Difficulty


  • Serves


Appears in

Tasting Georgia: A Food and Wine Journey in the Caucasus

Tasting Georgia

By Carla Capalbo

Published 2017

  • About

This cheese-enriched cornbread is a great addition to the supra table but is delicious alone too. It’s quick and easy to make and can be adapted to include your favourite cheeses. In Georgia freshly made cow’s milk cheese is used, with some added sulguni on top, but firm pizza mozzarella works well too. Make it in a heavy skillet or baking pan.

Preparation 15 minutes
Cook 30–35 minutes


  • 240 ml / 8 fl oz / 1 cup plain yogurt
  • 1 egg
  • 60 g / 2 oz / 4 tbsp butter, at room temperature
  • 225 g / 8 oz mild cheddar, grated
  • 150 g / 5 oz / 1 cup fine polenta or cornflour, white or yellow
  • ¼ tsp baking soda
  • 100 g / oz mozzarella, grated or diced
  • butter for the pan


Butter a 20 cm / 8 in skillet. Preheat the oven to 180°C / 350 °F / Gas 4.

In the bowl of a food processor, blend the yogurt with the egg, butter and cheddar until smooth. Add the polenta and baking soda and process again.

Spoon the mixture into the centre of the skillet, patting it evenly into a disc but leaving a 2-cm / 1-in trough around the edge – between the edge of the pan and the mixture. (This is to avoid the butter running over the edge of the pan during baking.)

Dot the top of the disc with the mozzarella, patting it lightly into the polenta mixture. Bake for 30 to 35 minutes, or until the sides are golden brown. For a more golden top, place the pan under a grill for a few minutes before serving.

Serve in wedges from the pan or transfer the corn-bread to a platter before cutting. It’s best eaten piping hot.