Easy Balkan-Style Cornmeal Muffins with Feta (Projice sa Sirom)
Take it from a Balkan gal; these Cornmeal Muffins with Feta are delicious! They are the perfect blend of textures and tastes as traditional cornmeal meets creamy feta cheese. These can be enjoyed as savory breakfast muffins or perfect sides to any meat meals or as a healthy snack.
Journey into Balkan Culinary Traditions
My husband and I were born and raised in Belgrade, Serbia, and came to the US in our twenties to pursue higher education. Even though we have lived in the US for a long time, my healthy recipes today are often infused with a Balkan twist. This brings me back to my childhood, where using quality ingredients and seasonal whole foods was the norm to create flavorful, comforting dishes. Balkan dishes are celebrated for using simple yet wholesome ingredients, from hearty stews to robust cheeses.
My three kids were born in the US, but my husband and I try our best to educate them about their heritage and tradition, and culinary experiences are a significant part of this journey. So, this Serbian house often serves Serbian and Balkan-inspired dishes.
My father’s family is from the southern part of Serbia near the city of Vranje, and somehow the central role in my grandma’s cooking style was cornmeal and creamy white cheese. She used cornmeal to make a traditional cornmeal breakfast called kačamak, and my mom used cornmeal often to make cornmeal bread, which was then transitioned into cornmeal muffins.
This recipe was passed on to me from my husband’s grandma several years ago and infused with Eastern Serbia influences. It is safe to say that I made this recipe a million times over the years 😏 (or, to be exact, at least once a week 😊), so I am sure you’ll love how it tastes.
I typically make it for various occasions and larger celebrations, such as kids’ birthdays or traditional Serbian Slava, which we celebrate every November. And many of my non-Serbian friends liked these muffins and asked for the recipe. So, today, I shine a spotlight on the delicious Balkan-style Cornmeal Muffins with Feta.
Ingredients You’ll Need for Cornmeal Muffins with Feta
- 2 cups cornmeal – I used Bob’s Red Mill Organic Medium Grind.
- 1 cup all-purpose flour – If you want to avoid using all-purpose flour, you can use whole wheat flour (I use it sometimes when making cornmeal muffins). It’s generally recommended to use it in a 1:1 ratio. However, remember that the resulting muffins might be denser and have a more robust flavor.
- 1 tsp baking powder
- Salt to taste
- 275 g or 0.6 lb feta cheese – I used a block of feta in this recipe, but you can also purchase a crumbled feta at a grocery store.
- 1 2/3 cups sparkling water
- 1 cup oil – in Balkan cuisine, it is typical to use sunflower oil. I used grapeseed oil in this recipe, but I also successfully used avocado oil and vegetable oil in the past. Even though I have never tried it, I wouldn’t recommend using olive oil. I’m assuming it will have a more robust flavor. Note: you can safely cut the amount of oil to 1/2 cup or 2/3 cup; the muffins will be a little more dry but still delicious.
- 3 large eggs
Cornmeal Muffins with Feta Cheese Step-By-Step Recipe
- Preheat your oven to 392°F (200°C), and grease the wells of the muffin pan with cooking spray.
- Mix the dry ingredients, cornmeal, all-purpose flour, baking powder, and salt in a large mixing bowl.
- In another small bowl, whisk three eggs with a fork until smooth.
- Gradually add the wet ingredients to the dry ingredients, starting with sparkling water, oil, and beaten egg mixture.
- Stir with a spoon until combined.
- Last, add crumbled feta cheese to the mixing bowl. You can break feta cheese with your fingers or use store-bought crumbled feta cheese.
- You have two options here. You can fold the feta cheese with a spoon until well combined, or you can process the batter with cheese using a hand mixer to brake the crumbled feta into tiny pieces. The first option will give you the muffins with larger cheese pieces, while later will have cheese broken down and better incorporated into the batter. My daughter Lana doesn’t like cheese much, so the second option is better for me as she doesn’t taste it much in muffins (don’t ask me how this is possible 🫤, it’s the same amount of cheese in there 😂).
- Spoon the batter into the prepared muffin cups, filling each well about two-thirds full.
- Bake in the middle of oven for about 25-30 minutes, until the muffins are golden brown and a toothpick inserted into the center comes clean.
- Remove the muffins from the oven and let them cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Serve these Balkan-style cornmeal savory muffins with feta or sour cream, cut red peppers, and prosciutto as a perfect breakfast, tasty snack, or side dish. They pair well with soups, salads or enjoyed on their own.
- Note: The amount in this recipe is enough for about 16-18 muffins.
Cornmeal Muffins with Feta Variations
- Elevate your muffins to genuine Balkan authenticity by adding chopped fresh herbs like parsley, dill, spring onions, or chives, which impart a vibrant flavor. You can also add some garlic powder to the batter.
- I once reduced half the amount of feta, added fresh chopped red peppers to the batter, and baked it. It tasted delicious!
- If you want to add some protein, you can chop and add prosciutto to the batter and bake it.
- You can also use the same recipe, pour the batter into a baking pan instead of the muffin pan, and make cornmeal bread. My family likes the muffins better because each muffin has a perfectly crunchy crust compared to cornmeal bread. So next time you follow this recipe, you can divide batter, make muffins and cornbread, and see the difference.
Balkan-style cornmeal muffins are popular in the Balkan region, known for using cornmeal and often incorporating feta cheese for a distinct flavor. They are hearty and savory muffins with a unique texture and taste.
The combination of cornmeal and flour gives these muffins their characteristic texture. Cornmeal adds a slightly gritty and nutty texture, while the flour helps provide structure. Be careful to keep the batter manageable to avoid making the muffins tough.
Using cornmeal and flour means that these muffins are not inherently gluten-free. However, you can experiment with gluten-free flours such as almond flour to make a gluten-free version. Just be mindful of the texture and consistency of the batter.
If you like this recipe, here are some other Balkan-inspired recipes to try:
- Spinach & Feta Savory Gluten-Free Muffins with Almond Flour
- Oven Roasted Potatoes and Carrots with Onion and Zucchini
- Easy Oven-Baked Potato with Green Onion and Sour Cream
- Easy Vegetarian Sweet Potato Soup with Zucchini & Carrots
- Baby Potatoes Recipe
- Easy Turkey Meatballs with Tomato Sauce Recipe
- Easy Vegetarian Stuffed Peppers with Tomato Sauce
- Easy & Delicious Whole-Wheat Crepes without Sugar (with Coconut Oil)
- Cheesy Scrambled Eggs (with Feta)
Balkan Style Cornmeal Muffins with Feta (Projice sa Sirom)
Ingredients
- 1 cup flour all-purpose
- 2 cups cornmeal medium grind
- 1 tsp baking powder
- salt to taste
- 0.6 lb feta cheese
- 1 2/3 cups sparkling water
- 1 cup oil
- 3 eggs large
Instructions
- Preheat your oven to 392°F (200°C), and grease the wells of the muffin pan with cooking spray.
- Mix the dry ingredients, cornmeal, all-purpose flour, baking powder, and salt in a large mixing bowl.
- In another small bowl, whisk three eggs with a fork until smooth.
- Gradually add the wet ingredients to the dry ingredients, starting with sparkling water, oil, and beaten egg mixture. Note: you can safely cut the amount of oil to 1/2 cup or 2/3 cup; the muffins will be a little more dry but still delicious.
- Stir with a spoon until combined.
- Last, add crumbled feta cheese to the mixing bowl. You can break feta cheese with your fingers or use store-bought crumbled feta cheese.
- You have two options here. You can fold the feta cheese with a spoon until well combined, or you can process the batter with cheese using a hand mixer to brake the crumbled feta into tiny pieces. The first option will give you the muffins with larger cheese pieces, while later will have cheese broken down and better incorporated into the batter.
- Spoon the batter into the prepared muffin cups, filling each well about two-thirds full.
- Bake in the middle of oven for about 25-30 minutes, until the muffins are golden brown and a toothpick inserted into the center comes clean.
- Remove the muffins from the oven and let them cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Serve these Balkan-style cornmeal savory muffins with feta or sour cream, cut red peppers, and prosciutto as a perfect breakfast, tasty snack, or side dish. They pair well with soups, salads or enjoyed on their own.
- Note: The amount in this recipe is enough for about 16-18 muffins.
Video
Notes
- Refer to the post above for common Q&A and pairing suggestions.
- Nutrition information is an estimate and will depend on your specific ingredients.
- Cornmeal – I used Bob’s Red Mill Organic Medium Grind.
- All-purpose flour – I you want to avoid using all-purpose flour, you can use whole wheat flour (I use it sometimes when making cornmeal muffins). It’s generally recommended to use it in a 1:1 ratio. However, remember that the resulting muffins might be denser and have a more robust flavor.
- Feta cheese – I used a block of feta in this recipe, but you can also purchase a crumbled feta at a grocery store.
- Oil – in Balkan cuisine, it is typical to use sunflower oil. I used grapeseed oil in this recipe, but I also successfully used avocado oil and vegetable oil in the past. Even though I have never tried it, I wouldn’t recommend using olive oil. I’m assuming it will have a more robust flavor. Note: you can safely cut the amount of oil to 1/2 cup or 2/3 cup; the muffins will be a little more dry but still delicious.
