Soft cornbread, as well as sweet cornbread, are my absolute favourites for the winter time. With fresh cottage cheese and eggs, this is a fancier version of a well-known quick bread, proja. These lovely muffins can be served instead of dinner rolls, breakfast rolls, and they can even be grilled and toasted. Although they could be slathered with soft butter, and some tangy jam for a fantastic snack, my favourite way to serve these is with sauerkraut and soured cream.
Ingredients
200 grams cottage cheese
2 eggs
200 grams finely ground cornmeal
100 grams soft bread flour
100 ml oil
300 ml sparkling mineral water (carbonated water)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Preparation
Sift together the cornmeal, bread flour, baking powder and baking soda, add salt and whisk well, then set it aside. Break up the cheese with a fork, add the eggs and cream the mixture using an electric mixture, until smooth; add the oil and blend it on low, until creamy. Add the flour mixture and half of the water and mix it in on low, then continue mixing while pouring the rest of the water in a thin stream. Finally, mix the batter on high for about a minute, to make it completely smooth and creamy. Line a 12-count standard size muffin pan with muffin liners, divide the batter evenly and bake immediately in a preheated oven, at 200˚C (400˚F), for 18-20 minutes. Serve warm.
