Sastojci: 200 g kukuruznog brašna, 50 g pšeničnog brašna Tip 400 ili tip 500 (US: visenamensko brasno univerzalno | UK: obicno brasno | DE: Weizenmehl Type 405 | FR: farine de blé T45 | IT: farina 00), 200 g kisele pavlake, 2 jaja, 100 ml mleka, 50 ml ulja, 5 g praška za pecivo, 50–100 g trapist sira* (izmrvljenog ili narendanog).
Priprema:
1. Pomešati brašno, prašak za pecivo i so.
2. U velikoj posudi umutiti jaja, mleko, kiselu pavlaku i ulje.
3. Dodati mešavinu brasna, pa dobro promešati da se dobije glatka smesa.
4. Umešati trapist ili drugi topljivi kackavalj, ravnomerno po smesi.
5. Sipati smesu u podmazan pleh (oko 20x30 cm ili manji okrugli pleh).
6. Peći u prethodno zagrejanoj rerni na 200°C oko 25–30 minuta, dok proja ne dobije zlatnu boju i čačkalica stavljena u sredinu ne izađe čista.
7. Ohladiti nekoliko minuta pre sečenja.
Napomena:
- Za dodatnu aromu može se dodati i malo mlevenog bibera ili prstohvat muškat oraha.
- Trapist možeš zameniti i nekim drugim topljivim kackavaljem po želji.
Napomena za kackavalj
Za proju sa kiselom pavlakom, osim trapista, možeš koristiti nekoliko drugih topljivih sireva koji daju sličnu kremastu i sočnu teksturu:
1. Gauda – blago slatkast i topi se lepo, odlična zamena za trapist.
2. Edamer – blagi ukus, topi se ravnomerno, daje sočnost.
3. Mocarela sir* (vidi dodatni saveti) – blaga i kremasta, čini proju ekstra sočnom, posebno ako je sveža.
4. Gauda dimljena – daje blagu dimljenu aromu, ako voliš malo intenzivniji ukus.
5. Havarti – kremast, topi se lepo i daje mekšu strukturu.
Dodatni saveti:
- Ako koristiš mocarelu, najbolje je da je dobro ocediš od viška tečnosti, da testo ne postane previše vlažno.
- Sirevi sa intenzivnijim ukusom (npr. dimljena gauda) daju zanimljiviju aromu, dok su blaži sirevi (edamer, havarti) neutralniji i klasičniji.
Opis: Sočna i blago kisela, sa dodatkom trapista za bogatiji ukus. Odlična za doručak, uz supe ili kao užina.
Ingredients: 200 g corn flour, 50 g wheat flour Type 400 or Type 500 (US: all-purpose flour | UK: plain flour | DE: Weizenmehl Type 405 | FR: farine de blé T45 | IT: farina 00), 200 g sour cream, 2 eggs, 100 ml milk, 50 ml oil, 5 g baking powder, 50–100 g of Trappist cheese* (crumbled or grated).
Preparation:
1. Mix flour, baking powder and salt.
2. Beat eggs, milk, sour cream and oil in a large bowl.
3. Add the flour mixture, then mix well to obtain a smooth mixture.
4. Stir in Trappist or other melting yellow cheese, evenly throughout the mixture.
5. Pour the mixture into a greased pan (about 20x30 cm or a smaller round pan).
6. Bake in a preheated oven at 200°C for about 25-30 minutes, until the crust turns golden and a toothpick inserted in the middle comes out clean.
7. Cool for a few minutes before cutting.
Note:
- For additional flavor, you can add a little ground pepper or a pinch of nutmeg.
- You can replace the trappist with some other melting yellow cheese as you wish.
Note for the melting yellow cheese
For cornbread with sour cream, in addition to Trappist, you can use several other melting cheeses that give a similar creamy and juicy texture:
1. Gouda – slightly sweet and melts nicely, a great substitute for Trappist.
2. Edam cheese – mild taste, melts evenly, gives juiciness.
3. Mozzarella cheese* (see additional tips) – mild and creamy, makes the dish extra juicy, especially if it is fresh.
4. Smoked gouda - gives a mild smoked aroma, if you like a slightly more intense taste.
5. Havarti – creamy, melts nicely and gives a softer structure.
Additional tips:
- If you use mozzarella, it is best to drain it well of excess liquid, so that the dough does not become too moist.
- Yellow cheeses with a more intense taste (e.g. smoked gouda) give a more interesting aroma, while milder cheeses (Edam cheese, havarti) are more neutral and classic.
Description:
Juicy and slightly sour, with the addition of Trappist for a richer taste. Great for breakfast, with soups or as a snack.
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