Corn Bread With Raisin
Zerrin on 07 4, 2010
One of my students brought me some corn flour as a gift in the last school week. She’s from Black Sea Region (Karadeniz) of Turkey, which is famous for its corn and corn flour. She knows I have a food blog and she said she wanted to have a little contribution to it with this corn flour made by her family in their village. She said, “I bet you haven’t had anything like this before. This is not like the corn flour you can find at markets. This corn flour is very special as it is the real one.” Don’t you think these words sound like local advertisements? But no, she was just trying to explain how valuable and tasty this corn flour is. I was completely unaware what she was talking about as I knew nothing about the difference between market corn flour and original corn flour from Black Sea Region. I asked myself “How different could it be?”, I put it in my pantry and forgot it there until this morning.
When I felt a very tempting smell coming from the kitchen this morning, I couldn’t linger in the bed lying and reading more although it was Sunday. Mom II (husband’s mom) is here and “she must have done something scrumptious for breakfast”, I thought but couldn’t guess what it was. When I entered the kitchen, she was taking this yellowish yummy thing out of the oven. I thought it was a cake, but mom corrected me saying it was corn flour bread. It definititely smellled irresistible and when I took a very small bite just to taste, I understood what my dear student meant.
Mom said that when she was in the kitchen to prepare smething for breakfast, she saw a package of corn flour in our pantry. And tasting it, she understood it was of good quality. “I couldn’t miss this opprtunity of making fresh corn bread with this great flour”, she said. If she hadn’t made this yummy bread, the corn flour package might still be waiting. Many thanks to mom and my lovely student!
There is still some corn flour left and I know I will use it making another bread very soon.
Üzümlü Mısır Ekmeği
Ingredients
-   1 ½ cup milk
-Â Â Â 2 cups all purpose flour
-Â Â Â 1 cup corn flour
-Â Â Â 1 egg white
-   1 ½ tsp sugar
-   2 ½ tsp salt
-Â Â Â 1 tbsp dry instant yeast
-Â Â Â 1 tbsp olive oil
-Â Â Â ÂĽ cup raisin
-   ½ tbsp olive oil (for topping)
-Â Â Â 1 tbsp nigella sativa (for topping)
-Â Â Â 1 yolk (for topping)
Mix all ingredients except raisin and the ones for topping. Knead it and cover. Wait it at room temperature for 2 hours so that it rises.
Preheat the oven at 180C.
After 2 hours, add raisin and mix it with your hand. Grease a rectangular cake mold (pyrex). Place the dough in it.
Whisk egg yolk and mix it with olive oil. Brush the dough with this mixture and sprinkle nigella sativa. Bake it for 40 minutes until it gets golden.
Comments (37)
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I think it’s so interesting that there’s such a difference! I mean, I’ve had fresh corn that’s been bad and fresh corn that’s been delicious but I never really thought about how that translates into corn meals and flours. Thanks so much for sharing! Looks delicious.
Delicious lookin’ cornbread you got there. Never really had it with raisin before. You just gave me an idea right there. Yum!!! Though, when I think of cornbread…I think of fried chicken. hahaha…
What a wonderful story and loaf of bread. How sweet that your student wanted to contribute to your food blog work. I loved it when my students realized that I had a life outside of the classroom. This bread would be perfect with some honey and a cup of tea!
I never made cornbread before. This sounds so delicious and I bet by adding cornflour, this bread must be soft and moist.
What a sweet gift from your student. This cornbread looks fantastic — so moist and delicious! I bet the rasins taste amazing in it!
what a nice student, how sweet and great results your bread looks delicious…
sweetlife
looks delish. I’ve never made cornbread with raisins before.
How sweet of your student. A beautiful bread that’s perfectly baked to a lovely color! I had to look up nigella sativa — I hadn’t heard of it before.
What a sweet thought! the cornbread looks so mosit as well.
What a great idea to add raisin to cornbrea! Sweet and savory is an awesome combo.
En gĂĽzel tarifler anne tarifleridir:)
Ne güzel bir mısır ekmeği olmuş Zerrincim, mısır unu çok fazla kullanmam ama deneyeceğim. Rengi acayip güzel duruyor, lezzetini düşünemiyorum.
Annenin ellerine saÄźlık… Yanaklarından, ellerinden benim için öp lĂĽtfen….
Sevgiler.
I love cornbread – and this would be delicious wit corn niblets in it, too – wouldn’t it? Raisins might be too sweet for me, as the corn flour always seems a bit sweet to me.
Valerie
How lucky are you to receive such a great gift! This corn bread looks fantastic and I bet it tastes even better
That’s a lovely loaf of corn bread! I have not made corn bread in a while and may try this. Thanks for sharing.
Thanks for sharing! It looks so good! Do you know is it possible to buy good quality corn flour in Istanbul as well?
Wow, corn bread is a treat in itself, but to have it made for you by Mom II, well that’s really special. The corn meal and flour sound amazing, what a wonderful recipe you have, and I’ll be sure to make some soon, with my corn meal, which I hope is up to snuff.
The bread looks fantastic. I don’t know that I can find nigella sativa around here, but they add the perfect touch on the top of the loaf. It’s gorgeous.
Such a sweet post.
It really brings a smile to my face! The bread looks so perfect… thanks for sharing such an amazing recipe!
Hi Zerrin,
What a lovely story to go with your mouthwatering cornbread and recipe. How lucky for you to have such a thoughtful student to be so considerate. Cornbread is one of my favorite breads and I make it often. You’re recipe is quite different and I absolutely love it, can’t wait to try it. Thanks for sharing.
This looks absolutely wonderful!!
Looks really good:)
Hey Zerrin, that’s so nice that your Mom made that for you-a post done for you plus great bread! I also believe in the specialness of this flour-corn is so modified genetically on big farms that it’s just not how it used to be….
Great post & the bread looks wonderful!
That was so sweet of your student to give you the corn flour (and of Mom II to make the bread
) – I would love to try some!
Raisin cornbread is one of the recipes that remind me of home; this looks so good! I want a slice now! haha
Take care.
How nice of your student to bring the corn flour for you. Your cornbread looks fantastic! The nigella seeds on top look great.
Cornbread is a favorite of mine, but this corn bread stands apart! It looks wonderfully light; I would love to lightly toast a couple of slices and add a bit of sweet cream butter – so perfect for breakfast. You are so fortunate in your friends and family!
WOW! My husband adores cornbread, so I have no doubt that he would love your recipe! I use one recipe and it is not very exciting, but your recipe with the addition olive oil and raisins is very impressive and exciting! Thank you for the inspiration and recipe!
Wow this sounds very interesting. And what a lovely gift to receive!
Wow Zerrin, the bread looks so yummie, cornmeal and raisins…great match
Very interesting use of corn flour. I’ve seen it used only a tablespoon or so in cakes but not the main ingredient.
Great post! I love the looks of this bread, so moist but slices well!
Wow what a beautiful corn bread! It looks so perfect! I will have to try it soon.
this is gorgeous corn bread love it!
Wow! Such a great recipe!Will try this out for sure.
this looks delicious
This looks great.
I must tell my wife to try this (as she is into baking bread now a days)
it looks so perfect
))) i like this recipe and your way of writing in this topic