Hungarian cornmeal squares with plum jam – Kukoricaprósza

by | Jan 29, 2016 | Desserts

This post is about an old Hungarian dessert, which comes from the western part of our country; Somogy, Zala and Vas counties are the homeland of the hearty dish called prósza. Prósza, which means lepény (pie), was the food of poor families in the old times, later it fell into oblivion, but now it’s flourishing again. Prósza is usually prepared in two different ways: the salty version is made with grated potatoes, wheat flour and soured milk; the other type that serves as a dessert is virtually a cornmeal pie spotted with plum jam on top.

The popularity of kukoricaprósza is not by chance, its ingredients make it able to meet the requirements of the newest diet trends. This cornmeal pie is gluten-free, and can be also declared sugar-free provided that you use homemade plum jam that doesn’t contain added sugar. Cornmeal is an excellent source of fiber, and also contains an important phospholipid membrane component called phosphatidylserine: it helps boost memory, the ability to focus or concentrate, and cognitive functions.

Kefir and/or sour cream are generally used to make cornmeal squares, but the recipe works with yogurt, too. If you don’t have sugar-free jam, you can replace it with prunes. Instead of lard you can sprinkle the top of the dish with oil, but lard tastes better. Plum jam dulcifies the pastry enough, so the lack of added sugar can’t be noticed; despite that prósza may be dusted with icing sugar if necessary.

Cornmeal squares with plum jam
Kukoricaprósza – photo:
Corn meal squares with plum jam / Kukorica prósza
Cornmeal square – photo:


  • 250 g (~8 3/4 oz) corn meal, finely ground
  • 900 g (~2 lbs) kefir or yogurt
  • 2 tsp baking soda
  • 2 tbsp melted lard
  • pinch of salt
  • 7-8 tbsp plum jam

Size of the baking pan: 24×34 cm (9×13 inch)

Preheat the oven to 180°C / 356°F. Grease and flour a baking pan.

Combine cornmeal, kefir, salt and baking soda. Pour the mass into the prepared baking pan. Sprinkle melted lard on top, then drop piles of plum jam all over the surface. Bake for 30-35 minutes or until barely golden.

Serve lukewarm.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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