Pir'yanyk | Ukrainian Cornbread with Scallions

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet