Serbian Cornbread (Proja)

Name: Serbian Cornbread (Proja)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Serbia
Ingredients: 3 cups (450 g) fine or medium cornmeal; 1 tsp fine salt; 3 tbsp lard (45 g), plus extra for greasing; 2 cups (480 ml) boiling water, plus a little more if the mixture feels too stiff

Проја ProjaSay it: PROH-yah

By the Passport Plate editors. Published November 8, 2026.

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Proja is a Serbian cornbread that turns up on ordinary dinner tables and at celebration spreads, often taking the place of wheat bread. Its simplest form uses only cornmeal, salt, boiling water and lard, and the result is a firm loaf with a faintly sandy texture. Warm from the oven, it is made for roast meat, sarma or the table of a slava; richer renditions with white cheese, eggs and kajmak are also common. This one-bowl version follows the older method and bakes into a golden, sturdy bread with a crisp base and a moist center.

Serbian Cornbread (Proja)

Проја, Proja

Pronounced PROH-yah

Serves: 6
Prep: 10 min
Cook: 40 min
Total: 50 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

6 servings

3 cups (450 g)450 g (3 cups) fine or medium cornmeal
1 tsp fine salt
3 tbsp lard (45 g), plus extra for greasing
2 cups (480 ml)480 ml (2 cups) boiling water, plus a little more if the mixture feels too stiff

Method

Heat the oven to 375°F (190°C). Coat a 9-inch (23 cm) square or 10-inch (25 cm) round pan thickly with lard.
In a big heatproof bowl, whisk the cornmeal and salt together.
Bring the water to a full boil. While stirring constantly with a wooden spoon, add the hot water to the cornmeal in a slow stream. Stir in the lard and continue until the batter is smooth and thick enough to pour, resembling soft polenta. If it becomes too firm to spread, stir in one more tablespoon of boiling water.
Transfer the batter to the greased pan. With a wet spoon, spread it into an even layer roughly 1 inch (2.5 cm) deep.
Bake 35–40 minutes, until the surface is golden, the sides release from the pan, and a toothpick poked into the middle comes out clean.
Leave in the pan for 10 minutes, then slice into squares or wedges and serve warm.

Regional variant: Projara (projara sa sirom i kajmakom)

Use 2 cups (300 g) cornmeal mixed with 1 tsp baking powder and 1 tsp salt. Beat 2 eggs with 1 cup (240 ml) plain yogurt and 1/2 cup (120 ml) oil, then stir in the dry mix. Fold in 1 1/2 cups (200 g) crumbled white cheese, such as feta or Serbian sir, and 2–3 tbsp kajmak. Bake in a greased 8-inch (20 cm) pan at 400°F (200°C) for 30–35 minutes, until risen and golden.

Cook's notes

Medium or fine cornmeal gives the best texture; coarse polenta stays too firm after baking.
For a lighter modern take, stir 1 1/2 tsp baking powder into the dry ingredients and swap half the water for sparkling mineral water.

Serve with

Offer it warm with kajmak, sheep's milk yogurt or a bowl of beans, and it also works alongside roast pork or sarma at festive meals.

Make ahead and storage

Wrap it and store at room temperature for up to 2 days; warm in a 350°F (175°C) oven for 5–10 minutes before serving.

Serbian Cornbread (Proja)