Go Back
–+ servings
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

Turkish Cornbread (Mısır Ekmeği)

By Zerrin & Yusuf
This Turkish cornbread (mısır ekmeği) is made with cornmeal only, no flour and no sugar. It has a slightly crumbly texture and a rich corn flavor, perfect to serve with soups, stews, or simply with butter and tea.
Yields: 8 slices
PRINT PIN
PREP 10 minutes
COOK 40 minutes
TOTAL 50 minutes

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

Calories: 435kcalCarbohydrates: 46gProtein: 6gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 40mgSodium: 524mgPotassium: 206mgFiber: 6gSugar: 1gVitamin A: 469IUCalcium: 70mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Bread
Cuisine Turkish
Tried this recipe? Leave a comment below!