Authentic Turkish Cornbread Recipe (Mısır Ekmeği)
Authentic Turkish Cornbread, known as Mısır Ekmeği, is a savory Black Sea-style bread with a crisp golden crust and hearty corn flavor. Made with cornmeal, warm water, butter, and olive oil, it pairs beautifully with soups, stews, breakfast spreads, and traditional Turkish meals.
Ingredients
- 2½ cups medium-grind yellow cornmeal about 350 g
- 1 cup all-purpose flour 125 g
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 2 cups warm water about 480 ml
- Extra butter or olive oil for greasing the pan
Instructions
- Preheat the oven to 200°C / 400°F. If using a cast-iron skillet, place it in the oven while preheating.
- In a large bowl, mix cornmeal, flour, baking powder, and salt until evenly combined.
- Gradually add warm water while stirring. Add melted butter and olive oil, then mix until a thick batter forms.
- Let the batter rest for 10–15 minutes so the cornmeal absorbs moisture.
- Carefully remove the hot skillet from the oven and grease it with butter or olive oil.
- Pour the batter into the skillet and spread it evenly. The batter should be about 3–4 cm thick.
- Bake for 35–45 minutes, until the top is golden brown and the edges pull away from the pan.
- Let the cornbread cool for at least 15 minutes before slicing.
- Serve warm with soups, bean dishes, Turkish breakfast, or regional Black Sea meals.
Notes
Use medium-grind cornmeal for the best texture. Fine corn flour makes the bread too dense, while very coarse cornmeal can make it crumbly. A hot cast-iron skillet gives the most authentic crisp crust. Do not slice immediately after baking, because the bread needs time to set.
Nutrition
Per serving, approximate:- Calories: 245 kcal
- Carbohydrates: 39 g
- Protein: 5 g
- Fat: 8 g
- Saturated Fat: 3 g
- Fiber: 4 g
- Sugar: 1 g
- Sodium: 360 mg