This is the most common sweet pogača in Posavje. It is made from corn flour, with yeast, and goes well with café au lait or dandelion salad. It was often served as a treat for Sunday breakfast.
500 g corn wheat
3 dl milk (or 1 dl milk and 2 dl sour or sweet cream)
A bit of baking powder
A pinch of salt
Fat for the baking pan
1. Pour boiling milk over the flour (or milk and cream) and wait until it cools down.
2. Add the egg and the baking powder and stir it meanwhile in order to get liquid dough.
3. Pour the dough into warm and fatty baking pan and make a quadrangle or rectangular net with a knife.
4. Bake the cake for approx 30 minutes at 180-200 °C.