Name: Turkish Cornbread (Mısır Ekmeği)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 500 g cornmeal; 150 g butter (softened at room temperature); 1 teaspoon salt; ¼ cup olive oil; 2 teaspoons baking powder; 650 ml water (boiling hot)

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Turkish Cornbread (Mısır Ekmeği) is made only with cornmeal, no flour and no sugar, so it’s not sweet at all. The texture is crumbly and rustic. We usually serve it warm alongside soups and stews, or with a bit of butter and cheese on the side.

Turkish cornbread sliced into wedges on a wooden board.

Our favorite way to enjoy Turkish cornbread is with comforting soups like Turkish lentil soup, especially in winter.

This is a crumbly bread that is perfect on soups. It is so yummy when you spread a little butter on it when it is still warm. This is definitely NOT a kind of sandwich bread, but makes an amazing companion for soups.

Our Turkish 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?

What is Mısır Ekmeği?

Mısır ekmeği is Turkish cornbread, but it’s quite different from the sweet cornbread you might know. It’s made with cornmeal only, so there’s no flour and no sugar in it.

It has a more rustic, slightly crumbly texture and a deep corn flavor. In Turkey, it’s especially popular in the Black Sea region, where corn is used a lot in everyday cooking.

We usually serve it as a side, not as a snack or dessert. It goes really well with soups, stews, or even just some cheese and butter on the side.

About The Ingredients

You only need a few simple ingredients to make mısır ekmeği, but the way they come together is what gives it that unique texture.

Cornmeal: This is the key ingredient here. We only use cornmeal (no flour at all), which gives the bread its slightly crumbly texture and rich corn flavor.

Butter: Butter adds a nice richness and flavor. It also helps bring everything together and gives the bread that beautiful golden color.

Hot water: Since this recipe uses only cornmeal, it needs to be well hydrated. That’s why we use hot water. It softens the cornmeal before baking, so the texture turns out just right.

Ingredients for homemade cornbread on a grey background.

What Is Cornmeal?

Cornmeal, corn flour, and cornstarch are often confused, but they’re quite different.

Cornmeal (also called maize flour) is yellow and has a coarse, slightly sandy texture. This is what gives Turkish cornbread its signature crumbly structure, so it’s essential in this recipe.

Corn flour and cornstarch, on the other hand, are very fine and powdery, almost like icing sugar. In the UK, what’s called corn flour is actually what we know as cornstarch in Turkey. These are mainly used for thickening sauces and won’t work for Turkish cornbread. When mixed with water, they turn into a paste rather than a proper batter.

So they’re not a good substitute here.

If you can’t find cornmeal, polenta works well. It’s a coarser type of cornmeal and can be used in equal amounts.

Some recipes mix cornmeal with all-purpose flour to get a softer texture. You can do that too, but we think the slightly crumbly texture is what makes Turkish cornbread special.

How To Make Turkish Cornbread

This Turkish cornbread comes together really quickly. Just a few minutes of prep, then the oven does the rest.

Preheat your oven to 200°C (400°F). Place a 9-inch (about 23 cm) baking pan in the oven so it heats up as well.

In a large bowl, mix the cornmeal, butter, salt, olive oil, and baking powder until combined.

Pour in the boiling hot water and whisk until you get a smooth, thin batter, similar to crepe batter. If it feels too thick, just add a little more water.

Carefully take the hot pan out of the oven and brush it with butter or olive oil. Pour the batter in and bake on the middle rack for about 40 minutes, until golden.

Let it rest for a few minutes before slicing. You can serve this Turkish cornbread warm or at room temperature.

Step by step making Turkish cornbread batter and baking.

What Can I Substitute For Butter?

Butter is actually a key ingredient in traditional Turkish cornbread. It adds both flavor and that slightly rich texture we love.

If you don’t have it, clotted cream is the closest alternative. It has a similar consistency, so you can use it in equal amounts.

You can also use crème fraîche or buttermilk. Crème fraîche works better because it’s thicker and closer to butter. Buttermilk is much runnier, so it will change the texture more.

If you’re using buttermilk, start with about half the amount and add more gradually until the batter feels right.

Stacked slices of Turkish cornbread showing crumbly texture.

Serving Suggestions

We usually serve Turkish cornbread as a side, especially with soups and stews. It’s perfect for dipping into a warm bowl of something comforting. You can pair it with recipes from our Turkish Soups category, or try it with classics like ezogelin soup.

It also goes really well with hearty dishes like Turkish beef stew, where you can use it to soak up all the sauce.

For a simpler option, just spread a little butter on a slice and enjoy it with a glass of Turkish tea. It’s one of those things we often have for breakfast or as a light snack.

You can also serve Turkish cornbread with cheese, olives, or a spoon of yogurt on the side. It works really well as part of a simple Turkish-style breakfast or alongside meze dishes.

Other Turkish Bread Recipes

Pide Bread
Lavash
Bazlama

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📖 Recipe

A round Turkish cornbread made without flour, baked to a golden brown and sliced into eight wedges on a wooden board.

4.86 from 7 votes