About Food – Mchadi (Georgian Cornbread)
Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese.
Ingredients (for 6 servings). 400 grams of stone-ground cornmeal (preferably white), 1/4 teaspoon of salt, 1 cup of cold water (may need more depending on the cornmeal).
Stone-ground white cornmeal
Preparation. Add water to the cornmeal little by little so that the cornmeal becomes firm but not wet.
When the dough is ready, take a piece and make a small ball. Shape the ball in the palm of your hand until it looks like the one in the picture above.
Heat the oil in a pan (medium heat) and add the dough. Smooth each piece with the back of a wet spoon.
Cover and cook for 5-6 minutes. Turn the dough over and cook uncovered for a further 5-6 minutes. The Mchadi are golden brown when ready.
Mchadi is traditionally eaten with lobio (beans) and cheese. Enjoy!
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Georgia About 
mmm…that looks good!
It’s great with Georgian Imeretian cheese.
Yes! Perfect too when they are cooked in the fireplace inside Ketsi (Georgian clay pans) and leaves of rhododendron, between them. We cooked them this way, in Athens Greece, with a Georgian friend and they were delicious!
I have never heard of it, looks tasty!
It is very good!
I love cornbread! I wonder if the Georgian cornbread tastes the same! 😮
Does your cornbread use white or yellow cornmeal Dianda?
that looks so tasty but so far out of my taste buds 😦 hate my allergy!
I am sorry to hear about your allergy. That must be very frustrating!
If you read my one blog you will see just how many things have corn in it and I did not even list them all…it is amazing how much that crop is used instead of potato…or rice…
our mouths are watering! Great post!!!
Thank you Chuck!
Sounds simple and delicious, especially with the cheese. That’s my favorite food!
Have you ever tried Georgian cheese Shary?
GBD= golden brown deliciousness. Must try!
Please do – they are great, especially with cheese.
Looks good, sounds good and easy to make too. Hugs
Mchadi is very popular here. In the countryside and villages the dough is covered with bay leaves and cooked over a fire in a clay pan called a Ketsi.
It’s cheap too – a one way journey costs the equivalent of 61 cents (US)
Is this American corn, as in mais? Looks great!
Yes. It is made with flour ground from dried maize (corn).