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.
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.
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.
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.
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.
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📖 Recipe
Turkish Cornbread (Mısır Ekmeği)
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
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.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
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.