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Proja is a humble yet deeply satisfying cornbread that has long been part of everyday life in Serbia. Baked until golden with a rustic texture, it represents a style of food that is simple to prepare yet full of warmth and meaning.
It is eaten in homes across the country, often alongside soups, stews, or grilled meats. At the same time, it works perfectly as a snack on its own, enjoyed warm from the oven with a little cheese or yoghurt on the side.
The appeal of Proja lies in its simplicity. It uses just a handful of ingredients, yet the flavour is hearty and grounded. Each bite feels nourishing, connecting the eater to traditions that go back generations.
Want to dive deeper into Serbian Cuisine? Don’t miss our post on 20 Traditional Serbian Foods to Try
What Is Proja?
Proja is a Serbian cornbread made from a blend of cornmeal, wheat flour, eggs, and dairy such as milk or yoghurt. Once mixed, the batter is poured into a baking tray and cooked until it forms a soft yet sturdy bread with a golden crust.
It is versatile in both preparation and serving. Some recipes include cheese or cracklings for added richness, while others stay closer to the basic version. Either way, it remains a food that adapts to family kitchens with ease.
Traditionally cut into squares or rectangles, Proja is served warm and often eaten with savoury dishes. It stands out for its balance of lightness and substance, a bread that satisfies without feeling heavy.
Ingredients and Taste
The essential base is cornmeal, which gives Proja its rustic flavour and slightly grainy texture. Wheat flour is usually added to help bind the mixture, while eggs, milk, or yoghurt bring moisture and softness to the crumb.
Cheese, often feta or a local white variety, is a common addition. It melts into the bread as it bakes, leaving pockets of saltiness that balance the gentle sweetness of the corn. A drizzle of oil gives the crust its golden hue.
The taste is savoury, comforting, and straightforward. The cornmeal brings earthiness, while the dairy enriches the flavour and softens the bite. Whether eaten plain or alongside heartier dishes, Proja feels both familiar and filling.
A Taste of History
Proja has its roots in a time when corn became widely grown in the Balkans. It was once a staple for poorer households, offering a filling bread when wheat was scarce or too costly. Cornmeal provided sustenance at little expense.
Over time, as wheat became more available, Proja shifted from necessity to choice. It remained a dish tied to rural kitchens, where it carried both practicality and comfort, offering nourishment without extravagance.
In modern Serbia, Proja continues to be served at family gatherings, village celebrations, and daily meals. It is a food that speaks of continuity, linking the present to earlier generations who relied on corn as part of daily survival.
Today, it is enjoyed as much for its taste as for its history. Whether eaten with soups in winter or as a snack in summer, Proja endures as a dish that feels honest, grounded, and inseparable from Serbian food culture.
How to Make Proja (Serbian Cornbread)
Proja is a rustic Serbian cornbread, once considered a humble peasant food, now cherished as a beloved side dish. It has a hearty, golden crust with a soft interior, made simply with cornmeal, yoghurt, and cheese. Expect a wholesome, lightly tangy bread that pairs beautifully with soups, stews, or fresh salads. See the recipe card at the bottom for printable directions
Ingredients
For the batter
- 250g fine yellow cornmeal
- 150g plain flour
- 250ml natural yoghurt
- 200ml sparkling water
- 100ml sunflower oil (or neutral vegetable oil)
- 2 large eggs
- 200g feta cheese (or Serbian white brined cheese), crumbled
- 1 tsp baking powder
- 1 tsp salt
For the tin
- 1 tbsp sunflower oil (for greasing)
Cooking Instructions
Step 1: Preheat the oven
To begin, preheat your oven to 200°C. Grease a medium sized baking dish (approx. 20×30 cm) with sunflower oil to prevent sticking. Move to mixing the dry ingredients.
Step 2: Combine dry ingredients
In a large mixing bowl, whisk together the cornmeal, plain flour, baking powder, and salt until evenly combined. This prevents clumping when liquids are added. Transition to preparing the wet mixture.
Step 3: Prepare the wet mixture
In a separate bowl, beat the eggs lightly, then whisk in yoghurt, sparkling water, and sunflower oil until smooth. The sparkling water helps create a lighter texture. Move to combining both mixtures.
Step 4: Mix wet and dry ingredients
Gradually pour the wet mixture into the dry ingredients, stirring gently with a wooden spoon. Mix until just combined to avoid overworking the batter. Transition to adding the cheese.
Step 5: Fold in the cheese
Gently fold in the crumbled feta cheese until evenly distributed throughout the batter. Be careful not to overmix as this can make the bread dense. Move to pouring into the baking dish.
Step 6: Fill the baking dish
Pour the batter into the prepared dish, spreading it evenly with a spatula. Tap the dish lightly on the counter to release any trapped air bubbles. Proceed to baking.
Step 7: Bake the Proja
Place the dish in the preheated oven and bake for 35–40 minutes until golden brown on top. A skewer inserted into the centre should come out clean. Transition to cooling before serving.
Step 8: Cool slightly before serving
Remove the Proja from the oven and let it rest for 10 minutes in the dish. This allows it to set and makes slicing easier. Prepare for serving.
Final Step: Serve warm
Cut into squares or slices and serve warm as a side with stews, grilled meats, or yoghurt. Presentation tip: garnish with fresh parsley or serve alongside ajvar for authentic Serbian flavour.
Variations and Substitutions
- Cheese substitution: Use Greek feta if Serbian white cheese is unavailable.
- Flour substitution: Replace plain flour with wholemeal for a denser, rustic version.
- Yoghurt substitution: Kefir or buttermilk can be used instead of yoghurt.
- Flavour additions: Add diced spring onions, chilli flakes, or fresh dill for extra character.
Cooking Tips for Perfect Proja
- Use fine cornmeal for a soft crumb; coarse varieties create a grittier texture.
- Do not overmix the batter; gentle folding ensures lightness.
- Resting before slicing helps the bread hold shape without crumbling.
- Serve fresh from the oven for the best texture and flavour.
Proja (Serbian Cornbread)
Ingredients
For the batter
- 250 g fine yellow cornmeal
- 150 g plain flour
- 250 ml natural yoghurt
- 200 ml sparkling water
- 100 ml sunflower oil or neutral vegetable oil
- 2 large eggs
- 200 g feta cheese or Serbian white brined cheese, crumbled
- 1 tsp baking powder
- 1 tsp salt
For the tin
- 1 tbsp sunflower oil for greasing
Instructions
- To begin, preheat your oven to 200°C. Grease a medium sized baking dish (approx. 20x30 cm) with sunflower oil to prevent sticking. Move to mixing the dry ingredients.
- In a large mixing bowl, whisk together the cornmeal, plain flour, baking powder, and salt until evenly combined. This prevents clumping when liquids are added. Transition to preparing the wet mixture.
- In a separate bowl, beat the eggs lightly, then whisk in yoghurt, sparkling water, and sunflower oil until smooth. The sparkling water helps create a lighter texture. Move to combining both mixtures.
- Gradually pour the wet mixture into the dry ingredients, stirring gently with a wooden spoon. Mix until just combined to avoid overworking the batter. Transition to adding the cheese.
- Gently fold in the crumbled feta cheese until evenly distributed throughout the batter. Be careful not to overmix as this can make the bread dense. Move to pouring into the baking dish.
- Pour the batter into the prepared dish, spreading it evenly with a spatula. Tap the dish lightly on the counter to release any trapped air bubbles. Proceed to baking.
- Place the dish in the preheated oven and bake for 35–40 minutes until golden brown on top. A skewer inserted into the centre should come out clean. Transition to cooling before serving.
- Remove the Proja from the oven and let it rest for 10 minutes in the dish. This allows it to set and makes slicing easier. Prepare for serving.
- Cut into squares or slices and serve warm as a side with stews, grilled meats, or yoghurt. Presentation tip: garnish with fresh parsley or serve alongside ajvar for authentic Serbian flavour.
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