This Turkish Hot Water Cornbread recipe will replace all those that came before. It has the most beautiful golden color, the richest buttery, and crumbly texture, and a simply divine flavor that can only be achieved over years of perfecting ratios and technique.
Cornbread is a staple bread in many homes in a particular region of Turkey called Karadeniz(Black Sea), especially to pair comforting soups like Turkish lentil soup or an easy cabbage soup bowl during winter. We found it too crumbly when we tasted it for the first time. But then we understand how the people of Black Sea enjoy it. On soups or with some butter on it when it is still warm. This is definitely NOT a kind of sandwich bread, but makes an amazing companion for soups.
This homemade cornbread recipe is very easy to make and most of the time goes into the baking part. You can even make this cornbread in advance and freeze it for later use. It's easy, affordable, and delicious; what more could you want?
Today, we will be discussing all things cornbread, from what it is, ingredients used, some substitutes, and how to actually make it.
What Is Hot Water Cornbread?
If you haven’t yet visited the Black Sea Region in Turkey, or if you aren’t familiar with Turkish cuisine, then you’ve probably never heard of this hot water cornbread. It’s by no means popular or well-known outside of this region, but we can say this; it’s one of the most unique bread we’ve ever had.
This old fashioned cornbread is made with real cornmeal, butter for richness, some seasoning, and most importantly, boiling hot water. The combination of these ingredients, their ratios and the production method used gives the final product a very crumbly and buttery texture.
This cornbread is not soft or fluffy, but rather very dense and almost heavy, therefore it is best served with accompaniments like soups, homemade yogurt, and dips.
Ingredients
The most important ingredient for this old fashioned hot water cornbread is cornmeal. Locals say that the best results come from using the cornmeal produced in the Black Sea region. This cornmeal gives a very naturally bright golden color that store-bought cornmeal simply cannot.
However, if you don’t have access to this amazing cornmeal, use butter and olive oil. We added butter to this cornmeal bread for three reasons; the first being it adds richness and flavor. The second is that it helps bind the other ingredients together, and the third is that it helps add that beautiful sunshine golden color.
The addition of baking powder gives it that extra spring to prevent this homemade cornbread from being flat.
The last ingredient for this old fashioned cornbread is the water. This is a cornbread recipe with cornmeal only, meaning it needs to be hydrated thoroughly before the baking starts. Using boiling hot water helps speed up this process and softens the otherwise hard cornmeal granules before they are baked to prevent an uncooked, unpleasant bread.
What Is Cornmeal?
Cornmeal, corn flour, and cornstarch are often confused with each other, when in fact they differ quite a bit, mostly in function and use.
Cornmeal differs in that it has a much coarser, almost sand-like consistency compared to that of cornflour or cornstarch. Cornmeal is a crucial ingredient for this cornbread with water and cannot be substituted easily.
When mixed with water, the granules hydrate and help for a batter that eventually helps give a crumbly and buttery texture.
Corn flour and cornstarch are the same product, they just go by different names. We learnt that what we know as cornstarch in Turkey is called corn flour in the UK. These are made from corn as well but ground into an extremely fine, powder-like consistency. This form of processed corn is much better suited as a thickening agent and won’t be able to function as flours in breads do.
When they’re mixed with water, they will form a paste and won’t be suitable for bread baking.
Corn flour and cornstarch should never be used as a substitute for this cornmeal bread. You can however use polenta. Polenta is a form of cornmeal, but its texture is even coarser, perfect for making the polenta dish, hence the name. You can substitute these in equal parts.
Read more >> Cornmeal vs Polenta.
Another substitute a lot of people make is a combination of all-purpose flour and cornmeal. The softer all-purpose flour helps you make a softer bread, however, personally, this cornbread’s texture is part of what makes it unique and appealing.
How To Make
Is there anything better than freshly baked cornbread? Even more so when it only takes a few minutes to assemble before being baked. You’ll be in awe of its deep golden brown color, irresistible taste, and perfect texture!
- First, prepare your equipment. Preheat your oven to 400˚F/200˚C. Once your oven has been heated, preheat a 9-inch square or round baking pan until needed.
- Second, mix your ingredients. Combine the cornmeal, softened butter, salt, olive oil, and baking powder in a large mixing bowl. Mix using a spatula until all the ingredients have been evenly distributed.
- Third, add the hot water. Make sure you have boiling hot water and add it to the cornmeal mixture. Use a whisk to incorporate the water until you have a smooth, runny, and thin batter, very similar to crepe batter. If your batter is too thick and like normal bread dough, add more water until you achieve the correct consistency.
- Prepare the heated baking pan. Once the pan has heated, brush it with melted butter or olive oil that will help prevent the batter from sticking. Pour the batter into the pan and bake for 40 minutes on the middle shelf.
- Cool and serve. Cornbread can be served hot or cold, either way, it needs to rest for a minute or two.
What Can I Substitute For Butter?
Your best alternative for butter in this recipe would have to be clotted cream. This thick cream has a very similar consistency to that of softened butter and you can substitute them in equal parts.
Another substitute that will do in a pinch is either crème Fraiche or buttermilk. Crème Fraiche would be the better between these two as its consistency is similar, whereas buttermilk is much runnier.
When using buttermilk as a substitute for softened butter, you need to start with half the amount and add more until the required consistency is achieved. The buttermilk will make the batter runnier; that is why you should start with less.
Other Bread Recipes Without Yeast
More Bread Recipes
PrintHot Water Cornbread
A wonderful smelling crumbly cornbread that goes perfect with soups!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 1x
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Ingredients
- 3 cups (500 gr.) Cornmeal
- 150 gr. butter, softened at room temperature
- 1 teaspoon salt
- ¼ cup olive oil
- 2 teaspoons baking powder
- 2 + ¾ cup (650ml) boiling water
Instructions
- Preheat the oven at 400F/200C and heat the pan (9-inch square or round) you will use in the oven.
- In a mixing bowl, mix together corn flour, softened butter, salt, olive oil and baking powder with a spatula.
- Pour boiling water in it and mix with a hand whisk.
- The mixture should be runny and thin compared to normal bread dough. Like a crepe mixture.
- If the consistency is not runny enough, you can add a little more water.
- Brush the heated pan with melted butter or olive oil and pour the dough mixture into it.
- Bake on the middle shelf of the oven for 40 minutes.
Keywords: cornbread with water, turkish cornbread, hot water cornbread
Rebeca says
Such a crusty bread with cornmeal. Love it on my soup!
★★★★★
Yusuf says
Our favorite way to eat this cornbread is in soups too. Yum!
Confused says
I made this last night and I think the recipe is missing some kind of oil or binding agent. I followed the directions perfectly but what came out of the oven was inedible dusty dry corn flour. Could the ingredient list be missing something?
mirela says
I'm Romanian so we eat a lot of cornbread(mamaliga,as it's called here),it's one of my favorite dishes,tho many consider it way to simple.We usually make it softer,because we use more water.Some make it so soft,that you need a spoon to consume it.We usually eat it with sour cream and cheese.I would recommend the next recipe: boil some eggs and mix them with grated cheese(i prefer cow cheese),butter and sour cream in a bowl.Then pour the cornbread(make it softer) on top of this mixture.It's easy to make and delicious.Some make small holes in the cornbread and crack some eggs in them,then put the bowl(heat resistant) in the oven until the eggs on top are well done.
It's also great with stews and other meat dishes.
Spice Sherpa says
Even though I love spices I can enjoy my food in purist form. I'd like to try this cornbread. It looks simple, delicious and authentic. Gotta love that.
Zerrin says
This is the simplest cornbread, but I think the best one to accompany yogurt or soup. But I think spices or additional flavors would be great in it when you consider cornbread as a snack.
A Canadian Foodie says
I have a friend from Romania on the Black Sea and they make the same bread called Mamaliga...sp? It is or porridge consistency, then left to set. Often it is layered with cheese, or just left plain and fried. In the Balkans it is called Proya (again - spelling - proja...) but there is flour in some regions there. Both places serve it with yogurt or fresh thick cream. Of course, this is so similar to Italy's version. I would LOVE to get my hands on the corn flour from the Black Sea. I believe what they say!
🙂
Valerie
And you had me craving this so much - I stopped amid the response and mixed up a bowl that is now setting.
YUM!
🙂
valerie
Summer Rose says
Ha ha , i now see a cornbread that shines like the sun!
Looks real good on ur lovely blog!
Breville BJE200XL says
This cornbread looks amazing!!....I haven't tasted one before, don't know why?....But I would definitely like to try this! 😀
Zerrin says
You will get addicted if you try once!
Anna Johnston says
The colour in the corn bread is amazing, and thanks for sharing about corn flour in the Black Sea Region, I love it when I learn stuff like this.
Zerrin says
Mom says she tried to make this bread with the cornmeal she bought from market and the result was not as shiny. People in Black Sea Region are definitely so lucky! And I am lucky too to have that nice student bringing that special cornmeal to me.
Cakewalker says
Hi Zerrin! It's so nice to stop by for a visit... The cornbread is deliciously golden for it caught my eye immediately. Terrific as a standalone or paired with a bazillion things - a wonderful dish indeed.
Zerrin says
Yes, I agree it's yummy even on its own, but most people might find it dry, so a cup of Turkish tea might also make a good pair for them.
The Mom Chef says
Amazingly, there is a grain mill that uses water very close to me so I will have to visit it and see if they grind corn. Maybe it will end up similar (?). Thank you for sharing more of your country as well as this beautiful corn bread.
Zerrin says
Wow! If there is a water mill nearby, go ask him! If they don't grind corn there, you might at least cause them to think about it.
torviewtoronto says
delicious looking cornbread
Daily Spud says
Oh Zerrin, I don't think I've ever had a cornbread "as shining as the sun" (though I'd love to, of course!) We don't really have a tradition of cornbread in Ireland, so it's not something I make often - if I find some high quality cornmeal, I'll have to give this a go.
Zerrin says
If there is an Asian or Middle East market in your place, you might find high quality cornmeal. And I'm sure you will find a great way to combine it with potatoes.
Hester Casey - Alchemy says
Ireland isn't famous for its cornbread. I make an american version with all sorts of additions but I love your simple unadulterated version too.
Zerrin says
It's so easy and tasty. You will love it when you try!
Zeinab says
delicious delicious..... what a nice cornbread?
really it's a great recipe. I like it very much.
megi says
Zerrin, your cornbread looks amazin. Most cornbread recipes I have seen or tried so far has fat, sugar and some sort of other flavoring such as cheese, jalapenos or onions. I would love to try the real thing.
Zerrin says
This one is traditionally the basic cornbread, but I'm sure it tastes great with other flavorings too.
Corina says
I've never had cornbread before so it really is something I should try.
A little bit of everything says
i was born in Romania and all the time my grandma's cornbread was shinny as the sun.
yours look perfect. thanks for sharing Zerrin.
have a wonderful Sunday
Zerrin says
Grandmas always make the best, don't they? I still remember how mine was so good at making breads.
Erica says
Cok Guzel........this looks so good. We love cornbread with chili. My husband Dogan is from Izmir and he is hooked on cornbread now. Thanks for sharing. 🙂
Zerrin says
Tesekkurler Erica, Izmir also has some great traditional breads. I remember one of them which is made with a kind of chickpea yeast. Your husband might know it. Give my regards to him.
Baking Serendipity says
This cornbread looks fantastic! I love cornbread and chili but always struggle to make my own that is as moist and delicious as yours looks.
Christina @ Sweet Pea's Kitchen says
This cornbread look amazing! I will have to give it a try...I have never had cornbread without some sort of sweetener before, I bet it is delicious! 🙂
Zerrin says
Cornbread is generally made savory here. It's not very common to use a sweetener in it. And this one goes better with soup or butter.
marla says
Your cornbread looks great today! Love it with a crispy exterior too.
G Martin says
Yes, indeed, cornbread is a big tradition here in the United States. Corn is native to North America so it's one of our staple crops.
claudia lamascolo/aka pegasuslegend says
this looks outstanding!
Mateja says
I never had corn bread before. Maybe it's time to give it a try! Lovley photos, thank you for sharing 🙂
Zerrin says
I'm sure you will love it!
Liz says
So interesting to learn about Turkish cornbread...my version has sugar, flour, and buttermilk...but I'd love a sample of yours!!!
Zerrin says
Would love to learn and try your recipe too!
Kate @ Diethood.com says
Mmmmmm! That looks amazing ... love the color and the crust!
My sister also swears by the "real" corn flour 🙂 She lives in Macedonia and my grandma is always there to give her some of the "real" stuff... they have cornbread as often as once a week.
Zerrin says
How lucky your sister is! Nothing can replace 'real' corn flour!
Jara says
delicious look cornbread. I don't get to eat this often but I love accompanying it with chili or slow cooked meats!
Zerrin says
I must try it with chili and meat. Thanks for the idea!
Irena says
What a lovely cornbread....beautiful photos:)
Zerrin, if you have time, check my new post with Cajun Chef Ryan I think you will like it...Thanks:)
http://mywanderingspoon.wordpress.com/2011/02/05/guest-blog-post-with-cajun-chef-ryan/
Sandra@Sandra's Easy Cooking says
My family love cornbread. You did amazing job, and photos is stunning! Great recipe too!
dokuzuncubulut says
Harika görünüyor, aynen ışıl ışıl güneş gibi. Nasıl güzel kabarmış, dış kabuğu harika olmuş. Üstelik tarifi de çok kolaymış.
Ellerine sağlık, sevgiler.
Zerrin says
Gerçketen de çok kolay. Bir de kokusunu duyurabilsem size...
Jason's BBQ Adventures says
Great looking cornbread to go with some Chili!
Zerrin says
Never thought of having this cornbread with chili. Great idea!