Corn bread is a traditional soul-feeding food for Albanians. It is enjoyed during the winter paired with soups and during summer with appetizers and vegetables.
Nothing can compare to the feeling of breaking off a piece of hot, just-baked bread and eating it with white cheese or strained yogurt…or a toasted piece of leftover corn bread eaten with soup made of beans and dried meat. Ahhhh the memories of our grandmother’s pantry…
- 8 cups corn flour (corn meal)
- 700 ml hot water
- ½ cup olive oil
- 1 T salt
In a large bowl, mix all of the ingredients together with a wooden spoon until a soft dough forms. The water shouldn’t be too hot; an easy way to gauge if the temperature is right is to test it with your pinky finger. If you can hold your pinky in the water for a few seconds without it feeling uncomfortable, it is not too hot.
Oil your baking pan (a round cast iron pan would be ideal), and pour in the mixture. Distribute it evenly and poke a few holes in the top with a fork. We have found that when you poke a few holes in the top, the top of the finished bread will be softer. If you desire a crustier top, you can skip this step. Brush a small amount of oil over the top.
Bake at 375°F for 40 minutes or until golden on top.
We recommend eating this corn bread right out of the oven!