Croatian Cornbread (Bazlamaca) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Nothing like the various American versions of cornbread - in fact, bread is almost a misnomer. Corn pudding? Corn casserole? I don't know; it's just *delicious*! Found it in a book of ethnic recipes from the steel towns of the Monongahela Valley (Pittsburgh, PA). The recipe says that raisins are optional - I think they're a marvelous addition! Ingredients:
16 ounces cottage cheese |
1/2 cup granulated sugar |
2 eggs |
1/2 teaspoon salt |
1/4 cup butter, melted |
1/2 cup yellow cornmeal |
1/2 cup flour |
1/4 teaspoon baking soda |
1/2 pint sour cream |
1 cup milk |
1/2 cup raisins |
Directions:
1. Mix first four ingredients.
2. Add remaining ingredients. Mix well.
3. Place in a greased 9 x 9 pan.
4. Bake in a 425 degree oven until the top is nice and brown, about an hour and 15 minutes.
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