Mchadi: Georgian Cornbread

These small cornbreads are a staple in Georgia and commonly served with lobio (beans). Easy to make, they will perfectly accompany any Georgian feast.

5 from 4 votes

Print Recipe Pin Recipe Save

Servings 4 mchadi

Prep Time 5

Total Time 15

Ingredients

200 g (1.26 cups) coarse cornmeal (see notes)
2 tsp (2.03 tsp) extra virgin olive oil

Instructions

Add cornmeal to a large bowl, pour over the olive oil and season generously with salt and pepper. Mix to combine with a fork.
Slowly pour in up to 120ml (1/2 cup) of cool water, mixing with a fork. Once the cornmeal reaches the consistency of wet sand and it easily holds together when squeezed, stop adding water. Add more than 120ml (1/2 cup) slowly, if needed, to reach this consistency.
Add a few tablespoons of neutral oil to a large skillet and set over medium-high heat. Once shimmering, divide the cornmeal mixture into 4 quadrants. One at a time, scoop a quarter of the cornmeal mixture and pack it into a patty in your hands. Immediately add it to the pan with the oil. Repeat with the remaining cornmeal mixture.
Cook the mchadi for about 5 minutes on one side, or until golden, before flipping and cooking for an additional 5 minutes. Serve immediately.

Video

Notes

Traditionally, mchadi is made with stone-ground white cornmeal. However, this can be hard to find depending on your locality. I developed this recipe using course ground yellow polenta (not the instant variety), which is much easier to find in many supermarkets.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a rating and/or comment!