Turkish cuisine · Dough, Pasta & Rice

Black Sea Cornbread

Dense cornbread from the Black Sea coast made with corn flour, yogurt and butter, baked golden brown in a tray.

Ingredients · for 8 servings

• 400 g corn flour
• 100 g flour
• 300 g yogurt
• 2 eggs
• 80 g butter
• 250 ml milk
• 2 tsp baking powder
• 1 tbsp sugar
• 1 tsp salt

Instructions

1. Preheat the oven to 190 °C top/bottom heat and grease a tray of about 25 × 30 cm with some of the butter; melt the remaining butter and let cool to lukewarm.
2. Thoroughly whisk together the corn flour, flour, baking powder, sugar and salt in a large bowl so the baking powder is evenly distributed.
3. Whisk the yogurt, eggs, milk and melted butter smooth in a second bowl.
4. Add the wet ingredients to the dry ones and stir only until no more flour is visible – the batter stays thick like cake batter and must not be overworked.
5. Pour the batter into the tray, smooth the surface with the back of a spoon and bake for 40–45 min. until the crust is deep golden brown and a skewer comes out dry.
6. Let cool in the tray for at least 20 min., cut into squares and serve warm with cheese, butter or bean dishes.