Albanian Cornbread – Pite
At a Glance
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Servings
- 6-8 serving(s)
Categories
- Brunch
- Quick Breads
- Side Dish
- Albanian
- European
- Baking
- Easy
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Courtesy of globaltableadventures.com, as adapted from "Home Cooking Around the World" by David Ricketts and Mark Thomas. This bread is a great accompaniment to stews. It is excellent warm, but can dry out, so try to use up promptly or store well-wrapped.
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Equipment
8-inch square baking dish, large bowl, oven
Ingredients
- 1 1/2 cups cornmeal
- 16 ounces cottage cheese (I would use small-curd)
- 4 eggs
- 1 cup chopped scallion
- 1/2 cup butter, melted
- 1/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- 4 ounces feta cheese, crumbled (about 1 cup)
- 1/4 teaspoon salt
- 1 tablespoon chopped scallion (to garnish)
Instructions
Preheat oven to 400 deg. Grease an 8" square baking dish.
In a large bowl combine all the ingredients except the scallions for garnish.
Pour into the baking dish and spread out evenly.
Bake until lightly browned and an inserted toothpick comes out clean, about 35 minutes.
Garnish with the remaining scallion and serve warm.
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