Misir Ekmegi – Corn Bread

Corn bread is quite popular in the Black Sea region of Turkey. It’s usually made without any raising agent in most local cuisines, therefore has a hard and dry texture. But in some regions and from the Ottoman times, there are recipes calling for yeast or baking soda and cream, milk, yogurt, butter or olive oil. This one’s from Kastamonu region, turns out really soft and fluffy, better consumed quick or re-heated before being served.


1 egg

2 teaspoons of sugar

1/2 cup milk

1/2 cup cream

1 cup of corn flour (finest type, sun dried or oven-roasted)

1 cup sifted wheat flour (bread type)

1 teaspoon of salt

1 teaspoon of baking powder

Butter to grease the pan and extra flour to dust

You’ll also need a bread baking tray, not too shallow, at least 4-5 cms deep and 20 cm wide, if round, or else, you may find it easier to adjust your ingredient amounts accordingly.

Preheat the oven to 160 degrees Celsius. In a bowl, whisk the egg and sugar vigorously until fluffy, add in the liquids, i.e. milk and cream, stop whisking, add flour, baking powder and salt, stir lightly until evenly mixed. It should be a thick cake batter, very thick but still sticky, not doughy. Grease the pan with butter and dust with flour. Place the batter into the pan. Bake in the preheated oven for about 50-55 minutes until the top of your bread turns reddish gold. Be careful not to over-bake and dry it out. Remember, it’s a culinary crime to over-bake the cornbread! If you’re unsure, check at 40 minutes, insert a wooden toothpick (a clean one of course 🙂 ) into the middle of the bread and see if it comes out dry. If dry, remove the bread from the oven. If there is batter smudged on the toothpick, bake for another 10-15 minutes and check again. When ready, remove from the oven, slice and serve with yogurt, butter,  cheese, fruit jams, any dip sauce or meal you like.

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