Cheese Cornbread (Chvishtari)

Cheese Cornbread (Chvishtari)

Georgian cornmeal bread studded with tangy melted cheese and pan-fried until crisp.

Total 40 min Makes 8 slices Calories 285/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal

Allergens

Dairy, Eggs

Chvishtari is a traditional Georgian cornbread made with cornmeal and generous amounts of tangy cheese, often cooked in a skillet or baked until golden. It has a dense, moist crumb with pockets of melted cheese throughout, and pairs well with soups, stews, or a simple salad.

Ingredients

  • 2 cups fine yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 3/4 cup warm water
  • 2 eggs, beaten
  • 3 tablespoons butter, melted, plus extra for greasing
  • 2 cups sulguni cheese, grated (or substitute mozzarella)
  • 1/2 teaspoon ground coriander

Method

  1. In a large bowl, whisk together the cornmeal, salt, baking soda, and ground coriander.

  2. Add the buttermilk, warm water, beaten eggs, and melted butter to the dry ingredients and stir until a thick, sticky batter forms.

  3. Fold the grated cheese into the batter, distributing it evenly throughout.

  4. Let the batter rest at room temperature for 10 minutes to allow the cornmeal to hydrate.

  5. Heat a well-buttered 9-inch cast iron skillet over medium heat, then pour in the batter and spread it evenly.

  6. Cover the skillet and cook over medium-low heat until the bottom is deeply golden and set, about 12 minutes.

  7. Carefully flip the cornbread using a large plate or lid, then slide it back into the skillet to cook the second side until golden and the center is cooked through, about 10 minutes.

  8. Transfer the cornbread to a cutting board and let it cool for 5 minutes before slicing into wedges.

  9. Serve warm, with extra melted butter brushed over the top if desired.

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    Cheese Cornbread (Chvishtari)

    Chvishtari is a traditional Georgian cornbread made with cornmeal and generous amounts of tangy cheese, often cooked in a skillet or baked until golden. It has a dense, moist crumb with pockets of melted cheese throughout, and pairs well with soups, stews, or a simple salad.

    40 min 8 slices 285 cal

    Ingredients

    • 2 cups fine yellow cornmeal
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 cup buttermilk
    • 3/4 cup warm water
    • 2 eggs, beaten
    • 3 tablespoons butter, melted, plus extra for greasing
    • 2 cups sulguni cheese, grated (or substitute mozzarella)
    • 1/2 teaspoon ground coriander

    Method

    1. 1

      In a large bowl, whisk together the cornmeal, salt, baking soda, and ground coriander.

    2. 2

      Add the buttermilk, warm water, beaten eggs, and melted butter to the dry ingredients and stir until a thick, sticky batter forms.

    3. 3

      Fold the grated cheese into the batter, distributing it evenly throughout.

    4. 4

      Let the batter rest at room temperature for 10 minutes to allow the cornmeal to hydrate.

    5. 5

      Heat a well-buttered 9-inch cast iron skillet over medium heat, then pour in the batter and spread it evenly.

    6. 6

      Cover the skillet and cook over medium-low heat until the bottom is deeply golden and set, about 12 minutes.

    7. 7

      Carefully flip the cornbread using a large plate or lid, then slide it back into the skillet to cook the second side until golden and the center is cooked through, about 10 minutes.

    8. 8

      Transfer the cornbread to a cutting board and let it cool for 5 minutes before slicing into wedges.

    9. 9

      Serve warm, with extra melted butter brushed over the top if desired.