Turkish Cornbread

Turkish Cornbread

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Servings: 12
  • About This Recipe

    “This is slightly heavier than American corn bread, with the distinct flavor of olive oil. It’s very nice as an accompaniment to soups and bean dishes.”


  • 1/2 cupwhole wheat flour
  • 2teaspoonsbaking powder
  • 1teaspoonsugar
  • 1/2 teaspoonsalt
  • 1cupstone-ground yellow cornmeal
  • 1 1/2 cupsplain low-fat yogurt
  • 2eggs
  • 2tablespoonsolive oil
  • Directions

  • Preheat the oven to 425 degrees.
  • Oil an 8″ x 4″ loaf bread pan or an 8″ x 8″ round cake pan.
  • Sift together the flour, baking powder, sugar, salt, and cornmeal.
  • Beat together the yogurt, eggs, and olive oil.
  • Stir in the dry ingredients and mix well but don’t overwork.
  • Pour into the oiled pan and bake for 30 minutes, until the top is golden and the bread firm.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool another 15 minutes or more before slicing (for a loaf) or cutting into squares or wedges if baked into a cake pan.
  • Storing: Cover the pan with foil, or keep leftover pieces in plastic bags.
  • This bread does not freeze well.
  • Reviews

  • “This was very good!I chose the round baking pan option and this produced a very attractive round with a dark crust and dark golden interior. The slices held together very well – this is less crumbly that many cornbread recipes.It has a very unique flavor – the yogurt gave it a tangy taste that some tasters enjoyed, others didn’t care for as well.I think the additions of wheat flour and olive oil really made this bread unique.Thanks!”

  • “I added some Mexican Chipotle sauce (about 1 Tbsp) for a little flavor.Served with smoked pork chops, a rice dish and red cabbage An interesting combo.I would certainly consider this one of the best corn breads I have encountered. Thank You!”

  • “Very quick and easy to prepare. Fell out of the cake tin and tasted good too.”

  • “This corn bread is very moist, slightly crunchy from the cornmeal and more than a little tangy from the yogurt. Dh especially loved it. I would probably cut back on the salt a bit and increase the sugar a little next time.”

  • “I loved this cornbread, not least because of the yoghurt and olive oil, although my boyfriend said that he couldn’t taste the oil.Didn’t adjust anything.Stayed moist for at least 3 days, and was tasty with some homemade strawberry jam on leftover slices.I served it with Hearty Kielbasa Stew #99219.One note of caution: It hasn’t been mentioned by other reviewers yet and probably has to do with the rest time, but I made mine in a loaf pan, and as I was eager to try it barely waited five minutes to turn it out.It was stuck pretty fast and ended up breaking in half cross-wise, although the texture of the loaf itself was uniformly dense. So I would be conservative about leaving it in the pan to rest.Unique, tangy flavor, kept well, thanks for the recipe!”