Round golden-brown cornbread baked in a cast-iron skillet, cooling on a wire rack set on a stovetop. — Photo: Ray_Shrewsberry · Pixabay Content License · Pixabay

Eastern European · Breakfast · Lunch · Snack

Serbian Cheese Cornbread

Name: Serbian Cheese Cornbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Eastern European
Ingredients: 2 cups Whole-grain yellow cornmeal; 3 large Eggs; 1 cup Plain low-fat yogurt (for the batter); 1 cup Sparkling water; 2 tbsp Sunflower oil; 1 cup Feta or Serbian white cheese, crumbled; 2 tsp Baking powder; 1/2 tsp Salt; 1 2/3 cups Plain low-fat yogurt (to serve)

Proja

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

A golden, crumbly-edged Serbian cornbread studded with salty white cheese, made lighter with low-fat yogurt and just a little oil. Serve it warm with a cool spoonful of plain yogurt.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 8

Easy
Vegetarian

15%

Per serving293kcal15% of a 2,000 kcal day

12gProtein

36gCarbs

12gFat

3gFiber

Calories come from: Carbs 48% · Fat 36% · Protein 16%

Jump to recipe

Track it in BerryFit and see how it fits your own daily target. Get the app ›

Ingredients

For 8 servings

2 cups300 gWhole-grain yellow cornmeal
3 large150 gEggs
1 cup245 gPlain low-fat yogurt (for the batter)
1 cup240 gSparkling water
2 tbsp27 gSunflower oil
1 cup150 gFeta or Serbian white cheese, crumbled
2 tsp9 gBaking powder
1/2 tspSalt
1 2/3 cups400 gPlain low-fat yogurt (to serve)

Steps

1
Heat the oven to 200 °C (400 °F).
2
Brush a 23 cm (9 in) square baking dish with 1 tsp of the sunflower oil.
3
In a large bowl, stir together the cornmeal, baking powder and salt.
4
In a second bowl, whisk the eggs with the batter yogurt and the remaining oil until smooth.
5
Pour the egg mixture into the cornmeal and stir to combine.
6
Add the sparkling water and stir briefly; the batter should be thick but pourable.
7
Fold in about three-quarters of the crumbled cheese.
8
Spread the batter in the dish and scatter the remaining cheese on top.
9
Bake for 30-35 minutes, until golden and a skewer inserted in the centre comes out clean.
10
Let the proja rest for 10 minutes, then cut into 8 squares.
11
Serve warm with the serving yogurt on the side.

Swaps, storage and make-ahead

Swaps

Use a round 25 cm (10 in) oven-safe or cast-iron skillet instead of the square dish if you prefer wedges; check for doneness a few minutes early.
Swap the feta for a lower-sodium crumbly cheese such as farmer's cheese or cottage cheese, and add a pinch more salt to the batter if needed.
Replace the sunflower oil with any neutral oil like canola or light olive oil.
Use plain still water or milk instead of sparkling water if that's what you have, though the crumb may be a little denser.

Storage

Refrigerate leftovers, wrapped or in an airtight container, within 2 hours and eat within 3 to 4 days; reheat slices in the oven or microwave until steaming hot. It's best fresh and warm, as the edges lose their crispness in the fridge.

Make ahead

Mix the dry ingredients and crumble the cheese up to a day ahead, keeping the cheese chilled, then whisk the wet ingredients and combine just before baking so the baking powder and sparkling water stay lively.

Nutrition values are for the recipe as written.

Track this in BerryFit

Log Serbian Cheese Cornbread in one tap and see how it fits your remaining calories for today.

Or ask Coach Berry to change it

Make it veganMore proteinFewer calories

Download on theApp Store Get it onGoogle Play

Allergens and nutrition

Contains: EggsMilk

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (191 g)	Per 100 g
Calories	293 kcal	153 kcal
Protein	12.3 g	6.4 g
Carbohydrates	35.7 g	18.7 g
of which sugars	6 g	3.1 g
Fiber	2.7 g	1.4 g
Fat	11.8 g	6.2 g
of which saturated	4.4 g	2.3 g
Sodium	581 mg	304 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.