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By Katya Lyukum
Pir'yanyk | Ukrainian Cornbread with Scallions
7 steps
Prep:15minCook:45min
The Ukrainian recipe is adjusted to local milled by Barton Springs Mill Oaxacan Green cornmeal and single varietal Sonora wheat flour (type 00). I needed to increase the amount of milk and didn't need any time for the cornmeal to soak — all milk was absorbed immediately. I could smell the aroma of the cornmeal the moment milk was combined with it — amazing!
This cornbread crumb is soft and creamy in texture, not very greenish, more like olive-beige. But the aroma and flavors are superb partially because of cornmeal and flour, partially because of green onions that bring a lot of complexity and umami to this bread.
The bread's goodness peaks in the first hours after baking while still warm. Melt some butter on a slice of bread and enjoy it as a meal without adding anything. The next day, toast a slice and enjoy with whipped salted butter and a poached or sunny-side egg on top — to die for!
In his cookbook “Carpatian Cuisine,“ Sergii Pozhar writes: “This bread is called PIRYANYK (Feather Bread) or ZILNYK (Green Bread) because it contains scallions—or rather, green “feathers”—the green part of scallions. This cornbread with lots of greens is also called KUKURUDZYANYK (Bread Made of Corn). Other greens like fresh parsley, celery, dill, and steamed young nettles can be added.
The softness and puffiness of the cornbread depend on the size of the milled corn particles, the amount of liquid, and the fat content. Serve the PIRYANYK with cold fermented milk or hot mushroom sauce.
Updated at: Wed, 10 Apr 2024 14:27:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
234
High
Nutrition per serving
Calories2990.8 kcal (150%)
Total Fat137.6 g (197%)
Carbs352.3 g (135%)
Sugars31.2 g (35%)
Protein87.5 g (175%)
Sodium5600.3 mg (280%)
Fiber13.5 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Preheat oven to 350 F.
Step 2
In a bowl, combine cornmeal and milk. Let cornmeal absorb all the liquid.
Step 3
Add the rest of ingredients in the list, follow the order, mixing the dough after every edition. Add the measure wheat flour at the end.
Step 4
Line the loaf mold with parchment paper on the bottom and spray with vegetable oil. Transfer the dough into the mold and spread evenly with a spatula. Sprinkle the top with grated cheese of your choice.
Step 5
Bake for 45 minutes or until the top is golden and the bamboo toothpick come out clean from the center of the loaf.
Step 6
Remove from the mold, peel off the parchment paper form the bottom of the bread, and let cool on a wire rack. Slice warm and enjoy with melted butter!
Step 7
This bread is great grilled or toasted the next day.
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