- 450 g. maize flour
- 50 g. wheat semolina
- 300 g. cheese
- 100 g. kaymak
- 3-4 eggs
- 1 dl. oil
- 2 dl. mineral water
Mix maize flour and semolina. Crush cheese well, add kaymak or sour cream, egg yolks, oil and mineral water. Mix all well, than add mixed corn flour and semolina. Whisk egg whites stiffly and blend them carefully. Grease baking pan well with oil, pour the mixture into it. Bake in the oven preheated to 175 °C about 50 minutes. Cool cornbread a little, than cut into squares. Serve with sheep or cow cheese spread or with drinking or thick yogurt.
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