Kukuruzan Kruh (South Slavic Corn Bread)

The round pech (stove or oven), an archeological legacy of Neolithic ancients, bakes bread to its fullest potential. Build an outdoor beehive oven for this recipe with your own hands. Grow your own corn and grind it into cornmeal.

5 cups of organic corn meal
5 eggs (free range and preferably your own)
1 teaspoon salt
2 cups organic milk
1 cup Crisco (vegan substitute for lard)

Sift cornmeal with salt and add Crisco, eggs, and one cup of milk. Weave in and out of the mixture for 15 minutes. Add the remaining milk. Pour into a greased 13x 9 baking dish and bake at 375 degrees. When it is getting to a golden color, immediately remove from oven. Cut into squares and return pan to oven to complete baking. Total baking time is 50 to 60 minutes. South Slavs serve this bread warm with warm cheese or sour cream.