Have you ever had a cornbread as shining as the sun?
This cornbread is a special bread made in a certain region of Turkey, called Black Sea Region. It is not a very common bread around the country. And if you know anyone from this region, they will tell you how irresistible this bread is. People of Blacksea region make it so often with ‘real’ cornmeal/ cornflour. What is that ‘real’ supposed to mean? They say that you can not have the best result with the cornmeal you buy from super market as it is no way similar to the one made in Black Sea Region. Cornmeal made in this region has a more bright yellow color with a very tempting fragrance whereas the market version is light yellow and with no fragrance at all. They strongly emphasize that this obvious difference stems from different grinding methods. Cornmeal is originally supposed to be ground in water mills, which are very rare these days. The packaged cornmeal at markets is ground in electric mills, which spoils their flavor. This is what people of that region say.
Another thing they say is that cornbread contains cornmeal, water and salt; no any additional ingredients and no other kind of flour. This bread doesn’t have a soft texture, it is a bit crispy and not melting in your mouth. Traditionally, people have it with yogurt, soup or butter. They take small pieces from this bread, toss into soup or yogurt and dig into these. Or they spread butter on it when it is still hot and have it at breakfast with a glass of Turkish black tea.
Is there a place famous for its cornmeal in your country too?
One of my students brought some cornmeal from this Black Sea Region, and it was the first time I saw a ‘real’ cornmeal. It was the real McCoy, not like the one I buy from supermarkets, so I asked her to buy some more for me this year. I never miss the opportunity of getting the original example of a food! She kindly accepted and brought it at the beginning of this term. So luckily I used ‘real’ cornmeal for this glossy cornmeal.
This was the first time I made cornbread, so I asked my student if she knew any recipe for it. She got the recipe from her grandma and shared with me. What a cooperation! I would like to thank her once more from here.
We enjoyed this cornbread just like people from Black Sea Region do and I loved it with soup the most while my husband loved it with butter.
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A wonderful smelling cornbread perfect with soups!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 1x
- Category: Bread
- Method: Baking
- Cuisine: Turkish
- 3 cups corn flour
- 2 cups hot water
- 2 tsp salt
- 1 tbsp baking powder, optional
- 1 tbsp olive oil, to oil the oven tray
- Mix corn flour, salt and baking powder.
- Pour hot water little by little. The dough will be as soft as cake batter.
- Oil an oven tray or a cake pan with a brush. Transfer the dough into it.
- Wet your hands and adjust the top of dough with your hands.
- Bake it at 180C until golden for about 40 minutes.
Keywords: cornbread with water, turkish cornbread