Overview

Proja

Name: Proja
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Serbia
Ingredients: 300g (2 1/2 cups) Yellow cornmeal, fine or medium; 100g (3/4 cup) Plain flour; 200g (7 oz) Feta cheese, crumbled; 150g (3 large) Eggs; 200g (3/4 cup) Plain yoghurt, whole milk; 30g (2 tbsp) Sunflower oil; 10g (2 tsp) Baking powder; 3g (1/2 tsp) Salt

Serbian Cornbread, Proja sa Sirom, Serbian Cheese Cornbread

This proja recipe mixes yellow cornmeal, plain flour, eggs, yoghurt and crumbled feta into a thick batter, then bakes it in a round pan until the top turns deep golden and crisp. Cut into wedges while still warm, it is soft and crumbly inside, salty from the cheese, and best eaten with a spoonful of plain yoghurt or kajmak. One serving is about 124 g.

Maize reached the Balkans from the Americas through Ottoman trade in the 1600s, and cornmeal soon became the grain of village tables in Serbia. The oldest proja was a plain loaf of cornmeal, water, salt and oil, baked in a wood oven — food that cost almost nothing and kept a family fed. Richer versions added what the farm had: flour to bind it, eggs, yoghurt and crumbled white cheese, and that is the proja still baked in Serbian homes today, sliced warm and eaten with yoghurt or kajmak.

Pairs well with: Plain yoghurt, kajmak & tomato salad

Provenance

Serbia

Serbian Heritage

Nordic & European

Time Dedication

45m

10m prep • 35m cook

Batch Yield

8 Servings

323 kcal per serving

1 serving ≈ 124 g

Technical Skill

Easy

Easy (One Pan)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Quick Prep (<30m) Occasions: Afternoon snack, breakfast, picnics, alongside stews and soups, Serbian family tables Cost: Low — about $1 per serving at home

Tags: Egg Cheese Savory Vegetarian Baked

A round golden proja, Serbian cornbread with cheese, baked in a pan

Serbian Heritage

Photo: Moma SM, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Yellow cornmeal, fine or medium 300g (2 1/2 cups)

The base of the bread. Substitute: Fine polenta.

How to choose: Fine or medium-ground yellow cornmeal, not coarse grits.

How to prepare: Measure out.

Required
Plain flour 100g (3/4 cup)

Helps the loaf hold together when sliced. Substitute: Wholemeal flour, for a denser crumb.

How to choose: Plain white flour.

How to prepare: Measure out.

Required
Feta cheese, crumbled 200g (7 oz)

Folded through the batter. Substitute: Serbian white brined cheese, or goat cheese.

How to choose: A salty, crumbly white cheese; feta is the closest widely available match.

How to prepare: Crumble by hand into small pieces.

Required
Eggs 150g (3 large)

Bind the batter and enrich the crumb. Substitute: None.

How to choose: Fresh eggs with clean shells.

How to prepare: Crack into a bowl and beat lightly.

Required
Plain yoghurt, whole milk 200g (3/4 cup)

Keeps the crumb moist and adds a gentle tang. Substitute: Kefir or sour cream.

How to choose: Full-fat plain yoghurt, not sweetened or flavoured.

How to prepare: Measure out.

Required
Sunflower oil 30g (2 tbsp)

In the batter, plus a little to grease the tin. Substitute: Mild vegetable oil or melted butter.

How to choose: Neutral sunflower oil.

How to prepare: Measure out; keep a little aside for the tin.

Required
Baking powder 10g (2 tsp)

Lifts the loaf so it bakes light, not dense. Substitute: None.

How to choose: Fresh double-acting baking powder, in date.

How to prepare: Measure out.

Required
Salt 3g (1/2 tsp)

A little only — the feta is already salty. Substitute: None.

How to choose: Fine sea salt.

How to prepare: Measure out.

Required

Estimated cost: Low — about $1 per serving at home (USD)

Made the Serbian way: a thick cornmeal batter with crumbled white cheese, eggs and yoghurt, baked in a round pan until deep golden and cut into wedges while warm.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 45m

Prep Stage: Measure & Crumble

10 Mins • Measuring

Weigh the cornmeal and flour, crumble the feta into a bowl, beat the eggs, and measure the yoghurt and oil. Proja batter comes together in minutes, so have everything ready before the oven is hot — the baking powder starts working the moment it meets the yoghurt.

Maestro Tip: Fine or medium cornmeal gives the classic soft crumb; coarse grits stay gritty in a baked loaf.

1
Heat the Oven & Grease the Tin

5 Mins 200°C (400°F)

Heat the oven to 200°C (400°F). Brush a round 23 cm (9 in) cake tin or baking pan generously with oil, getting into the corners so the loaf turns out cleanly.

A hot oven from the start is what gives proja its crisp golden top.

Done when: Oven fully heated to 200°C (400°F); tin evenly oiled.
2
Whisk the Dry Ingredients

2 Mins Room temperature

In a large bowl, whisk the cornmeal, plain flour, baking powder and salt together until evenly mixed, breaking up any lumps in the cornmeal.

Whisking the baking powder through the dry mix stops it clumping in one spot of the loaf.

Done when: An even, lump-free dry mix.
3
Whisk the Wet Ingredients

2 Mins Room temperature

In a second bowl, beat the eggs lightly, then whisk in the yoghurt and sunflower oil until smooth.

Room-temperature yoghurt blends in far more easily than cold yoghurt straight from the fridge.

Done when: A smooth, pale yellow liquid with no streaks of egg.
4
Combine & Fold in the Cheese

1 Min Room temperature

Pour the wet mix into the dry mix and stir just until combined into a thick, spoonable batter, then gently fold in the crumbled feta so it is spread evenly through the batter.

Stir only until the flour disappears — overmixing makes the loaf tough and dense.

Done when: A thick batter with feta visible all through it, no dry flour left.
5
Bake Until Deep Golden

30 Mins 200°C (400°F)

Scrape the batter into the oiled tin, smooth the top, and bake for 30–35 minutes until the top is deep golden brown with a few cracks, and a skewer pushed into the centre comes out clean.

Do not open the oven in the first 20 minutes — the loaf needs steady heat to rise and set.

Done when: Deep golden, cracked top; skewer clean; centre hot through, about 93°C (200°F).
6
Rest & Cut into Wedges

5 Mins Warm

Leave the loaf in the tin for 5 minutes, then turn it out onto a board and cut into 8 wedges. Serve warm, with plain yoghurt or kajmak on the side.

Five minutes of resting lets the crumb set — cut it straight from the oven and it crumbles apart.

Done when: A firm round loaf that cuts into clean wedges, steaming and golden inside.

Finishing Touches & Plating

Serve the proja warm, cut into wedges, with a bowl of plain yoghurt or a spoonful of kajmak beside it — the cool, creamy dairy against the hot, salty cornbread is the whole point of the dish.

Nutritional Physiology & Benefits

Nutrition

Energy

323

kcal / serving

Protein

11g

Complete AA

Carbs

41g

Complex

Fats

13g

Healthy

Per serving (8 servings · 1 serving ≈ 124 g)
Energy	323 kcal
Protein	11 g
Carbohydrates	41 g
Fat	13 g
Fibre	3.1 g
Sugar	2.5 g
Sodium	608 mg

Per 100g
Energy	260 kcal
Protein	9 g
Carbohydrates	33 g
Fat	10.6 g
Fibre	2.5 g
Sugar	2 g
Sodium	490 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Whole-grain cornmeal supplies fibre, iron and magnesium, the feta and yoghurt add calcium, and the eggs add protein and vitamin B12. All nutrition values are estimated.

Filling, Steady Energy

About 323 kcal a wedge with 41.0 g of carbohydrate from cornmeal and flour makes a snack that actually keeps you full.

Protein & Calcium

The feta, eggs and yoghurt together give about 11.1 g of protein and a useful dose of calcium per wedge.

Fibre from Whole-Grain Cornmeal

Whole-grain yellow cornmeal adds about 3.1 g of fibre per wedge, plus small amounts of iron and magnesium.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sauces

Plain Yoghurt

Cool, tangy yoghurt is the classic partner — it softens the salt of the feta and keeps each bite moist.

Kajmak

Serbia's creamy dairy spread melts slightly on the warm wedges and adds a rich, buttery layer.

Vegetables

Tomato & Cucumber Salad

Something fresh and sharp cuts through the rich, baked cornbread and resets the palate between bites.

Drinks

Ayran (Yoghurt Drink)

A cold, lightly salted yoghurt drink matches the salty cheese in the bread and cools the warm crumb.

Complete menu

Serve warm wedges of proja with plain yoghurt or kajmak, a tomato and cucumber salad on the side, and ayran to drink.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Cutting It Straight from the Oven

The crumb is fragile while piping hot and falls apart under the knife — let the loaf rest 5 minutes so it sets before slicing. This is general food information, not medical advice.

Extra Salt at the Table

One wedge already carries about 608 mg of sodium from the feta, baking powder and salt, so do not add more salt at the table. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

General adultsA satisfying snack — about 323 kcal a wedge, best eaten warm with yoghurt.
ChildrenMild, soft and easy to eat; children usually like the salty cheese pockets. Cut a smaller wedge for younger children.
ElderlySoft, warm and easy to chew; serve a wedge with yoghurt, which makes it even easier to eat.
Pregnant womenFine as a snack — the eggs are fully baked through. Ask your clinician about portions.
Breastfeeding womenA filling, energy-rich snack; the cornmeal, egg, cheese and yoghurt supply carbohydrate, protein and calcium.
AthletesA good carbohydrate-rich snack — about 41.0 g of carbohydrate per wedge; pair it with yoghurt for extra protein.
Weight gainA good choice for adding energy: a wedge with kajmak is filling and calorie-dense.
Weight lossKeep to one wedge with plain yoghurt and a tomato salad, and skip the kajmak.

Health Conditions — Adjust or Avoid

Conditions

DiabetesCornmeal and flour are starchy, so keep to one wedge and load the plate with yoghurt and salad rather than a second wedge. Ask your clinician about portions.
High blood pressureThe feta and baking powder make this loaf salty — eat it occasionally and in a modest portion. Ask your clinician.
Kidney diseaseHigh in sodium and protein from the cheese; ask your clinician before eating it.
GoutEgg, cornmeal and cheese are low in purines, so a modest wedge is usually fine. Ask your clinician.
Stomach issuesSoft, warm and easy to digest for most people; the yoghurt version is gentler than a very oily one. Ask your clinician.
Cardiovascular diseaseFeta and oil add saturated fat and sodium — a modest wedge now and then is wiser. Ask your clinician.
Fatty liverThe loaf is fairly rich; keep the portion to one wedge and go easy on the kajmak. Ask your clinician.
Food allergiesContains wheat (gluten), milk (feta, yoghurt) and egg. Naturally free of nuts and pork.
Special therapeutic dietsVegetarian as written. For a gluten-free version, use a gluten-free flour blend and check the baking powder label.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

How to store: Cool completely, then wrap the loaf or wedges tightly in cling film or store in an airtight container.
In the fridge: Keeps 3 days in the fridge at 4°C (40°F) or below.
In the freezer: Up to 2 months; freeze in single wedges, wrapped well.
How to reheat: Reheat wedges in the oven at 180°C (350°F) for 8–10 minutes until hot throughout, to 74°C (165°F).
Freezing recommended: Yes — wedges freeze well and crisp up again in the oven.
Signs it has spoiled: Sour smell, mould on the surface, or a stale, damp crumb.

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