Turkish Cornbread


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Servings: 12
  • 1⁄2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1⁄2 teaspoon salt
  • 1 cup stone-ground yellow cornmeal
  • 1 1⁄2 cups plain low-fat yogurt
  • 2 eggs
  • 2 tablespoons olive oil
  • Preheat the oven to 425 degrees.
  • Oil an 8" x 4" loaf bread pan or an 8" x 8" round cake pan.
  • Sift together the flour, baking powder, sugar, salt, and cornmeal.
  • Beat together the yogurt, eggs, and olive oil.
  • Stir in the dry ingredients and mix well but don't overwork.
  • Pour into the oiled pan and bake for 30 minutes, until the top is golden and the bread firm.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool another 15 minutes or more before slicing (for a loaf) or cutting into squares or wedges if baked into a cake pan.
  • Storing: Cover the pan with foil, or keep leftover pieces in plastic bags.
  • This bread does not freeze well.

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