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 definitely smelled 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 something 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 opportunity 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.
Uzumlu Misir EkmegiPrint
Corn Bread With Raisin
A breakfast corn bread with raisins.
- Prep Time: 2 hours 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- 1 ½ cup milk
- 2 cups all purpose flour
- 1 cup corn flour
- 1 egg white
- 1 ½ tsp sugar
- 1 tsp salt
- 1 tbsp dry instant yeast
- 1 tbsp olive oil
- ¼ cup raisin
- ½ tbsp olive oil (for topping)
- 1 tbsp nigella sativa (for topping)
- 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 to 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.
- Serving Size: 1 loaf