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Krelan me Mjedulla
Cornbread with Berries
A delightful variation of traditional Krelan, this version incorporates sweet and tart berries into a savory cornbread base, creating a unique sweet and savory profile. It's often served as a side dish or a light meal.
ð§ ææ
- 2 cups Cornmeal
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 3 large Eggs
- 1.5 cups Yogurt
- 0.5 cup Milk
- 0.5 cup Olive oil
- 1.5 cups Fresh or frozen berries (e.g., blueberries, raspberries)
- 2 tbsp Sugar (optional, for sweeter berries)
ðšâð³ äœãæ¹
- 1
Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
- 2
In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt.
- 3
In a separate bowl, whisk together eggs, yogurt, milk, and olive oil until well combined.
- 4
If using fresh berries, gently toss them with 2 tbsp of sugar. If using frozen, you can add them directly.
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 6
Gently fold in the berries.
- 7
Pour the batter into the prepared baking pan and spread evenly.
- 8
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Let cool slightly before serving.
ð¡ ããã®ã³ã
- âFor a less sweet version, omit the sugar.
- âEnsure berries are not overly wet before adding to the batter.
- âThis dish can be served warm or at room temperature.
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- Add a pinch of cinnamon or nutmeg to the dry ingredients.
- Substitute other fruits like chopped apples or pears.