Turkish Anchovy Cornbread
Hamsili Mısır Ekmeği
This savory cornbread features fresh anchovies baked into a golden, slightly crumbly bread with a rich, briny flavor from the Black Sea. The tender fish melts into the cornmeal base, creating beautiful silver streaks throughout the loaf. It's an excellent way to enjoy the famous Karadeniz anchovies in a hearty, filling bread perfect for any meal.
Ingredients
Instructions
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Prepare the anchovies
Clean the fresh anchovies by removing heads and gutting, then rinse under cold water for 2-3 minutes. Pat completely dry with paper towels until no moisture remains. Season with a pinch of salt and set aside. Do not leave any moisture as it will make the bread soggy.
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Make the batter
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and black pepper for 1 minute until well combined. In a separate bowl, beat eggs for 30 seconds, then add milk and olive oil, whisking for another minute until smooth. Do not overmix the wet ingredients or the bread will be tough.
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Combine ingredients
Pour the wet ingredients into the dry ingredients and stir gently for 1-2 minutes until just combined - the batter should be slightly lumpy. Finely chop the onion and parsley, then fold into the batter along with half the anchovies for 30 seconds. Do not overmix or the bread will become dense.
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Prepare for baking
Preheat oven to 180°C and grease a 23cm round baking dish with olive oil. Pour the batter into the prepared dish and smooth the surface gently. Arrange the remaining anchovies decoratively on top, pressing them lightly into the surface. Do not press too hard or they will sink completely.
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Bake the bread
Bake in the preheated oven for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The surface should spring back lightly when touched. Do not overbake or the bread will become dry and crumbly.
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Cool and serve
Remove from oven and let cool in the pan for 10 minutes until set but still warm. Turn out onto a serving plate and slice into wedges while still warm. The bread should hold its shape but remain moist and tender. Do not slice when too hot or it will fall apart.
Tips
Cooking Tips
For extra flavor, lightly sauté the onions in olive oil for 2-3 minutes before adding to the batter - this removes the raw onion bite and adds sweetness to complement the anchovies.
Alternatives
If fresh anchovies aren't available, use 150g canned anchovies in oil, drained and patted dry - the bread will have a more intense, saltier flavor but still delicious.
Serving & Storage
Serve warm with Turkish tea and a simple tomato-cucumber salad, or alongside lentil soup for a complete meal. Store covered at room temperature for up to 2 days or refrigerate for up to 4 days and reheat gently.
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