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Recipe of Georgian Cornbread
Mchadi is a traditional Georgian dish, a type of cornbread that's loved for its simplicity and delicious flavor. It's often enjoyed alongside various accompaniments such as cheese, pickles, or sulguni, a Georgian cheese, making it a delightful and well-rounded meal. The combination of the tender, golden-brown cornbread with these flavorful sides creates a satisfying and authentic Georgian culinary experience.
Recipe Summary
Preparation
30 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, sugar, and baking soda.
2
Step 2
Gradually add the water while stirring, until the mixture forms a thick, but pourable batter.
3
Step 3
Heat a non-stick pan or griddle over medium-high heat and lightly grease it with vegetable oil.
4
Step 4
Pour a ladleful of the batter onto the hot pan and spread it into a circular shape, about 1/2 inch thick.
5
Step 5
Cook until the bottom is golden and slightly crispy, then flip the mchadi to cook the other side.
6
Step 6
Continue cooking until both sides are golden brown and the bread is cooked through.
7
Step 7
Remove from the pan and place on a paper towel to remove any excess oil.
8
Step 8
Serve the mchadi hot with sulguni cheese or pickles for a traditional Georgian treat. Enjoy!
Tips for this recipe
Here are some useful tips to perfectly prepare Georgian Cornbread and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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