Karadeniz mısır ekmeği
Golden cornbread
Mısır ekmeği: dense, golden Black Sea cornbread baked in a hot pan
Along the Black Sea coast from Samsun to Artvin, cornbread was the everyday loaf long before wheat bread was common, and it still sits beside bowls of collard soup and plates of fried anchovies. This version is the simple household one: fine cornmeal scalded with hot water and milk, a little wheat flour and egg for lift, baked in a well-oiled pan until the crust cracks and the inside stays moist and slightly sweet. Cut it into wedges and eat it warm with butter, cheese or crumbled into soup. Common mistake: using cold water, which leaves the cornmeal gritty; scalding it first softens the grains. Chef's tip: heat the oiled pan in the oven before the batter goes in, so the base sizzles and forms a crisp, shiny crust.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 10 ½ oz fine cornmeal
- 1 tsp salt
- 1 tbsp sugar
- 1 cup waterjust off the boil
- ¾ cup milk
- 2 eggs
- 2 ⅛ oz plain flour
- 2 tsp baking powder
- 4 tbsp sunflower oilhalf for the batter, half for the pan
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Method
0/7 doneStep 1: Heat the oven to 400°F (350°F fan). Pour half of 2 tbsp sunflower oil into a 24 cm round tin or ovenproof frying pan and put it in the oven to heat.
Step 2: Mix 10 ½ oz fine cornmeal, 1 tsp salt and 1 tbsp sugar in a bowl. Pour over 1 cup water and stir hard; it will look like thick, crumbly mash. Leave 5 minutes so the cornmeal softens.
5 minStep 3: Beat in ¾ cup milk, 2 eggs and the rest of 2 tbsp sunflower oil until smooth.
Step 4: Sift 2 ⅛ oz plain flour and 2 tsp baking powder over the top and fold in just until no dry streaks remain. The batter should be thick but pourable.
Step 5: Carefully take out the hot pan and pour in the batter; it should sizzle at the edges. Smooth the top.
Step 6: Bake for 30–35 minutes, until deep golden, cracked on top and a skewer pushed into the middle comes out clean.
35 minStep 7: Rest 10 minutes in the tin, then turn out and cut into wedges. Keeps 2 days wrapped; reheat slices in a dry pan.
10 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 5 g
- Carbs
- 34 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karadeniz mısır ekmeği take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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