← Grain, flour and bread H45-05 · Module 5 of 7 · Pages: 20 · Worksheets: 6

Pura, proja and cornbread

Cornmeal from cob to table: pura, polenta, žganci, kačamak, proja, projara and cornbread, with exact measures and safe grain

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Pura, proja and cornbread

In short

  • For pura: 1 L of water to 220–350 g of coarse cornmeal, cooked 30–45 min while stirring.
  • Proja: 500 g cornmeal, 3 eggs, 300 g yoghurt, 100 g oil; 200 °C (390 °F), 35–45 min.
  • Cornmeal has no gluten: for a cornbread that rises you need 40–50 % wheat flour.
  • Whole cornmeal goes rancid in 1–2 months: mill monthly, keep it cool.
  • Mouldy, pink and insect-bored grain is not milled. Aflatoxins can't be seen and aren't destroyed by cooking.

What's inside

Chapters

  1. Cornmeal and grits
  2. Grain for the kitchen
  3. Pura and polenta
  4. Žganci, kačamak and cicvara
  5. Proja and projara
  6. Cornbread
  7. Leftover pura, proja and bread
  8. Maize in the family's diet
  9. Storing cornmeal
  10. Common mistakes
  11. Printable checklist

Worksheets

  • Maize in the kitchen calendar
  • Portion calculator
  • Proja and cornbread calculator
  • Maize for the year
  • Milling and meals log
  • Family recipes

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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