Kvrguša with a Twist

Ingredients

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 eggs 2 eggs
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 33g, 3g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the cornmeal, whole wheat flour, baking powder, salt, thyme, and paprika.
3. 3.
   In a separate bowl, whisk together the yogurt, milk, eggs, and olive oil.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients and mix until well combined.
5. 5.
   Pour the batter into the greased baking dish and smooth the top.
6. 6.
   Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Allow the Kvrguša to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the Kvrguša.
• Whole wheat flour — If you prefer a lighter texture, you can substitute half of the whole wheat flour with all-purpose flour.
• Yogurt — Opt for plain yogurt with a creamy consistency to achieve the desired moistness in the cornbread.
• Thyme — Use dried thyme for convenience, but if you have fresh thyme, feel free to use it for a more vibrant flavor.
• Paprika — Choose a high-quality paprika for a rich and smoky taste.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the batter.
• Serve Kvrguša warm with a dollop of sour cream or butter for extra richness.
• Leftover Kvrguša can be toasted and enjoyed as a breakfast bread.
• Experiment with different herbs and spices to customize the flavor of your Kvrguša.
• To achieve a crispier crust, brush the top of the Kvrguša with olive oil before baking.

Serving advice

Serve Kvrguša as a side dish alongside hearty stews, soups, or grilled meats. It pairs well with traditional Bosnian dishes like cevapi or sarma.

Presentation advice

Present the Kvrguša on a wooden cutting board or a rustic serving platter to highlight its traditional Bosnian origins. Cut it into triangular or rectangular slices for an appealing presentation.