Rustic Cornbread with Spelt Flour | Easy Balkan Kukuruza Recipe

Posted by Divna on

Simple, rustic, and comforting — kukuruza is one of the most traditional breads found across the Balkans. This version is posna (dairy-free) and made with wholesome spelt flour and yellow cornmeal, creating a slightly sweet, hearty cornbread with a beautiful golden crumb.

Unlike fluffy American cornbread, Balkan kukuruza has a denser, rustic texture that pairs perfectly with savory meals. It is often served with bean soup, stews, cabbage dishes, or simply with a warm glass of milk.

The best part? Everything comes together in one bowl, making it a quick, everyday bread you can bake anytime.

Your kitchen will smell incredible while it bakes.

Ingredients

450 g yellow cornmeal
260 g spelt flour
1 tsp sugar
2 tsp baking powder
1 tsp salt
600 ml soda water
100 g melted margarine

Instructions

Preheat the oven to 400°F (200°C).

Grease a 10×10-inch pan with margarine.

In a large bowl, mix the cornmeal, spelt flour, sugar, baking powder, and salt.

Add the soda water and melted margarine to the dry ingredients.

Mix gently just until all the flour is moistened. The batter will look slightly lumpy, which is perfectly normal. Do not overmix, as this can make the bread dense.

Immediately pour the batter into the prepared pan. Spread equally. Brush top with melted margarine.

Bake for 30–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Allow the cornbread to cool slightly before cutting.

Serve warm.

Serving Suggestions

This rustic cornbread is perfect with:

• bean soup (pasulj)
• vegetable stew
• cabbage dishes
• sarma or stuffed peppers
• a glass of warm milk
• yogurt or ajvar

Baking Tips

Bake immediately
 Dry and liquid ingredients can be prepared separately in advance, but once combined the batter should be baked right away so the baking powder does not lose its strength.

Use baking powder, not baking soda
 This recipe does not contain enough acidity to activate baking soda.

Do not overmix
 A slightly lumpy batter ensures the cornbread stays tender.

Sliced Balkan kukuruza, a rustic cornbread made with spelt flour and yellow cornmeal, showcasing its dense texture and beautiful golden color.

Optional Variations

You can easily customize kukuruza:

• add chopped green onions
• add sunflower seeds
• add roasted peppers
• add olives
• add vegan cheese

These additions turn the bread into a more filling savory meal.

Storage

Store the cornbread covered at room temperature for 2 days.

Reheat slices briefly in the oven or toaster for the best texture.

It can also be frozen for up to 2 months.

This Balkan Cornbread with Spelt Flour is a simple, nourishing recipe that proves traditional baking does not have to be complicated. With just a few pantry ingredients and one bowl, you can create a warm, rustic bread that brings comfort to any meal.

Posna Kukuruza sa Speltinim Brašnom

Kukuruza je jedno od najtradicionalnijih hlebova na Balkanu. Ova verzija je posna, napravljena od kukuruznog brašna i speltinog brašna, pa je rustična, zasitna i blago slatka.

Za razliku od američkog corn bread-a koji je lagan i mekan, balkanska kukuruza ima puniju i zrnastu teksturu, zbog čega je savršena uz slana jela.

Najčešće se služi uz pasulj, variva, kupus, sarme ili uz čašu toplog mleka.

Najlepši deo? Sve se pravi u jednoj posudi, pa je ovo savršen brz hleb za svaki dan.

Rustic Balkan cornbread made with spelt flour and yellow cornmeal, showcasing its dense and hearty texture.

Sastojci

450 g kukuruznog brašna
260 g speltinog brašna
1 kašičica šećera
2 kašičice praška za pecivo
1 kašičica soli
600 ml kisele vode
100 g otopljenog margarina

Priprema

Zagrejte rernu na 200°C.

Podmažite pleh 25×25 cm margarinom.

U velikoj posudi pomešajte:

kukuruzno brašno, speltino brašno, šećer, prašak za pecivo i so.

Dodajte kiselu vodu i otopljen margarin.

Lagano promešajte samo dok se sastojci ne sjedine. Testo će biti blago grudvasto, što je potpuno normalno. Nemojte previše mešati.

Odmah sipajte smesu u pripremljen pleh.

Pecite 30–40 minuta, dok kukuruza ne dobije zlatnu boju.

Ostavite da se malo prohladi pre sečenja.

Saveti

Pecite odmah
 Kada se suvi i tečni sastojci spoje, smesa treba odmah u rernu da prašak za pecivo ne izgubi jačinu.

Koristite prašak za pecivo, ne sodu bikarbonu
 Smesa nema dovoljno kiseline da bi soda reagovala.

Nemojte previše mešati
 Blago grudvasto testo daje najbolju teksturu.

Kako služiti

Kukuruza je savršena uz:

• pasulj
• variva
• kiseli kupus
• sarmu
• punjene paprike
• čašu toplog mleka ili jogurt

Čuvanje

Može da stoji pokrivena na sobnoj temperaturi 2 dana.

Može se i zamrznuti do 2 meseca.

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