Bosnian Style Cornbread (Razljevak)

1 tablespoon cornmeal for dusting

½ cup all-purpose flour

¼ cup semolina flour

¼ cup cornmeal

1 teaspoon baking powder

1 teaspoon salt

2 eggs, lightly beaten

1 ½ cups buttermilk, or more as needed

⅓ cup vegetable oil

Preheat an oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.

Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. Mix the flour mixture into the egg mixture until just combined; don t overmix. The batter should be pourable; add more buttermilk as needed to get the right consistency.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.