Transcarpathian corn pie

Baking type Ingredients

Corn (corn flour) - 150 g,

wheat flour - 200 g,

semolina - 50 g,

sugar - 150 g,

kefir of any fat content - 400 ml,

chicken eggs - 1 pc.,

vegetable oil - 120 ml,

baking powder - 10 g,

salt - 3 g.

Cooking method

Sift wheat flour, mix with corn flour, semolina, salt, sugar and baking powder. Mix thoroughly and "fluff" dry components.

Drive in a large egg, grind until wet flakes form.

Pour in kefir, continue kneading. For this baking, you can also take not too thick natural yogurt, yogurt or other unsweetened fermented milk drink.

Add 100 ml of neutral-smelling sunflower or corn oil. Grease an ovenproof baking dish with the remaining oil (20 ml).

Stir thoroughly with liquids, bring corn dough to a homogeneous viscous state. Insist for 5-7 minutes to swell the grains.

Pour the dough into an oiled mold with a diameter of 24-25 cm, smooth the surface over the entire area.

Put the dish in an oven that is hot to the maximum, immediately lowering the temperature to 180 degrees, bake until browned for about 40-50 minutes.

Cool the corn pie in a pan.

Then remove carefully.

Decorate as desired and cut into portions.

Note

Pies based on corn flour, which are very popular in Transcarpathian cuisine, are traditionally prepared with different fillings: with meat, smoked meats or vegetables. Such pies are baked and sweet.

If you like the structure of the pie to be dry, exclude semolina from the list of ingredients and make up for the missing amount with flour (corn or high-gluten wheat). Keeping the proportions according to the recipe, the inside of the pie will turn out to be slightly damp.