Krelan me Qumësht (Kosovar Cornbread with Milk)

👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease and flour a 9-inch round baking pan or an 8x8 inch square pan.

2. 2

   In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

3. 3

   In a separate bowl, whisk together the eggs, milk, and melted butter.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. 5

   Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. 6

   Let cool in the pan for a few minutes before slicing and serving warm.

💡 Pro Tips

• ✓For a richer flavor, use buttermilk instead of milk.
• ✓Add a handful of grated cheese (like feta or cheddar) to the batter for a savory twist.
• ✓Serve with honey, jam, or a dollop of sour cream.

🔄 Variations

• Add a teaspoon of vanilla extract for a sweeter cornbread.
• Incorporate fresh or frozen corn kernels into the batter.
• Bake in muffin tins for individual servings.