I grew up eating a version of cornbread, and was not sure if this was just a thing my family made, or if it was widespread. Turns out it is a thing, and this blog explains it well.

But the version I grew up eating is still a variation, due to the addition of zucchini and spinach. I think the cream also does the trick to make it taste amazing!

Proja

Ingredients

  • 3 eggs
  • 2/3 cup corn flour
  • 1/2 cup white self raising flour
  • 1/2 cup semolina
  • 1 teaspoon baking powder
  • 600 mL thickened cream
  • 259g ricotta cheese (or feta cheese, or both)
  • 1/3 cup olive oil
  • 3 shredded zucchini
  • 120g baby spinach
  • pinch of salt
  • butter

Steps

  1. Preheat the oven to 200 degrees Celsius.
  2. Mix the eggs, corn flour, white selfrising flour, semolina, baking powder.
  3. Add the thickened cream, ricotta cheese, olive oil, zucchini, spinach and salt.
  4. Mix well. The batter should be consistent and not fluid. When running a utensil through it, you should be able to see a line traced. If it is too thick, add milk. If it is too fluid, add flour.
  5. Prepare a baking dish by coating it in butter and a bit of semolina to avoid sticking. Pour the mixture in the baking dish. Place foil over the dish.
  6. On the top of the mixture you can place 10 pea sized pieces of butter.
  7. Bake for about 1 hour, depends on the oven, could be an extra 10-15 minutes. At about 50-60 min, remove the foil cover. It is ready when a fork comes out clean and the dish is golden brown.