Turkish Cornbread
Mısır Ekmeği
This golden Turkish cornbread has a slightly sweet, nutty flavor with a tender, moist crumb that's denser than wheat bread. The beautiful yellow color and rustic appearance make it an eye-catching addition to any table. It's perfect for those seeking a naturally gluten-free bread that pairs wonderfully with both savory and sweet accompaniments.
Ingredients
Instructions
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Prepare baking pan
Preheat your oven to 200°C and grease a 23cm round baking pan or 20x25cm rectangular pan with butter. Dust lightly with cornmeal for 2-3 minutes to create a non-stick coating. The pan should be evenly coated with no bare spots. Do not use too much cornmeal or the bottom will become gritty.
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Mix dry ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar for 1-2 minutes until completely combined. The mixture should be uniform in color with no streaks of white flour visible. Do not skip this step as uneven mixing will create dense spots in the bread.
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Combine wet ingredients
In a separate bowl, beat the eggs for 1 minute until frothy. Add milk and vegetable oil, whisking for 2-3 minutes until the mixture is smooth and well combined. The liquid should be pale yellow and completely smooth. Do not add hot liquids or the eggs will scramble.
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Make batter
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon for 2-3 minutes until just combined. The batter should be thick but pourable with small lumps remaining. Do not overmix or the bread will become tough and dense.
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Add melted butter
Melt the butter over low heat for 1-2 minutes until just liquefied. Fold it into the batter with 3-4 gentle strokes until barely incorporated. You should see streaks of butter throughout. Do not stir vigorously or the butter will make the bread heavy.
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Bake the bread
Pour the batter into the prepared pan and bake at 200°C for 25-30 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 when lightly touched. Do not overbake or the bread will become dry and crumbly.
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Cool and serve
Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool for another 15-20 minutes before slicing. The bread should feel firm but still warm to the touch. Do not cut while hot or it will crumble and fall apart.
Tips
Cooking Tips
For extra flavor, toast the cornmeal in a dry pan over medium heat for 3-4 minutes before using, which adds a deeper, nuttier taste to the finished bread.
Alternatives
Replace half the milk with yogurt for a tangier flavor and moister texture, or substitute the vegetable oil with melted butter for richer taste.
Serving & Storage
Serve warm with honey, jam, or alongside Turkish tea. Store covered at room temperature for 2 days or freeze slices for up to 3 months.
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