Old fashion, almost forgotten Croatian sweet cornbread was a typical Croatian breakfast over the centuries 🙂
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Croatian Northwest cuisine is based on breads, especially corn breads and all related dishes. This cake makes a great breakfast, which you can compliment with jam or fruit. Yum!
Tools you need
- Mixing bowls. Before you can put the ingredients into the baking sheet, you need to mix them somewhere. Mixing bowls to the rescue!
Make sure bowls you use are adequately sized. There are few things worse than overflowing bowls. - Baking sheets come in different shapes and sizes and it’s good to have a variety available in your kitchen. I used 46 x 33 cm baking sheet which works very nicely with these amounts of ingredients.
- Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things
- Turner spatula like the one in the photo above. You can eat with your hands if you can’t help yourself but it makes plating a lot easier, especially while Bazlamača is still hot
- Kitchen mittens. Things get hot in the oven. Burns hurt and take time to heal. You don’t want to take time off from baking, do you?
Ingredients
Servings: 6-8 people
- 250 g cottage cheese
- 75 g sugar
- 0.5 l of milk
- a pinch of salt
- 2 eggs
- 0.5 l of sour cream
- 150 g of corn flour
- 150 g all purpose flour
- 20 g baking powder
The traditional Croatian recipe (the way grandma used to make it) has much larger measurements since in the old days families were larger. But that’s another topic entirely 🙂
Preparation
- Mix both flours with salt and baking powder.
- In another bowl mix cottage cheese well with milk, sour cream, sugar, salt and eggs.
- Combine the two mixtures and mix until you get a smooth, medium thick batter.
- Grease the baking sheet. Pour the batter in and bake at 180 °C until golden brown.
- When the cake is done, allow it to cool slightly and cut as desired. Cake’s surface can additionally be sprinkled with powdered sugar.
Wrapping up
I like topping it off with different jams. Other options are honey, custard, maple syrup…
What do you think this would go well with?
Tell us in the comments bellow.
My grandmother made this it was my favorite !
She also used to make polenta with our stew, the left over polenta she would fry in butter and put warm syrup on it
We would have it for breakfast with eggs.
I miss her cooking so much….
Yes, our grandmothers have a special place in our hearts. The way they pampered us with delicious food when we were kids. I love the way your grandmother used up leftover polenta for breakfast. Did you ever try to make her dishes?