Chvishtari - Georgian Cornbread Patties with Cheese

Chvishtari - Georgian Cornbread Patties

If you are tired of eating same foods for breakfast, this recipe will give you an opportunity to switch things up. These delicious, crispy Georgian cornbread patties are made with buttermilk, mozzarella cheese and eggs. They are usually served for breakfast with plain yogurt on the side. So yummy, cheesy and super easy to make. Most importantly, they will keep you full for a while!

Ingredients

• 2 cups of corn flour

• 1 cup of kefir (or buttermilk if kefir is unavailable)

• 1 egg

• pinch of salt

• 1 .5 cup of shredded mozzarella cheese

• 1 teaspoon of baking powder

• 1 tablespoon of vegetable oil

• 1 tablespoon of butter

Directions

1. Mix dry ingredients in a bowl: corn flour, salt and baking powder. Then mix wet ingredients: kefir and egg.

2. Combine dry and wet ingredients, and add shredded cheese to the batter. Then carefully mix everything together.

   Note: Since the cheese is already salty, the recipe only calls for a pinch of salt. If you are unsure of how much salt to add, I recommend cooking only one mini cornbread and then tasting it and readjusting salt if necessary.

3. Make mini patties/disks out of cornbread, the size is totally up to you!

4. Heat up the pan to a medium heat and 1 tablespoon of butter with 1 tablespoon of vegetable oil.

5. Carefully place your patties on the pan and cook for about 3-4 minutes on each side. Then close the lid, lower the heat and cook for additional 5 minutes.

6. Take the corn patties from the heat and eat while they are still warm. Serve them with tangy yogurt sauce. Enjoy!