Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, September 02, 2007


(Misir Ekmegi)

Corn Bread
1 cup yellow corn meal
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup yogurt, plain
1 tsp sugar
2 eggs
1/4 cup extra virgin olive oil
1 tsp lemon zest

Loaf Cake Mold, oiled

Mix the corn meal, flour, baking powder and salt in a large bowl. Whisk milk, yogurt, sugar, egg, olive oil and lemon zest in another bowl. Stir into the dry ingredients and whisk. Pour the batter into the oiled Loaf Cake Mold.

Preheat the oven to 400° F (200° C). Place the mold on the middle rack. Bake for about 45 minutes. Place the Cornbread on the wire rack so it cools. Then slice this delicious Turkish Cornbread and serve.

Egg Sandwich with Cornbread

Egg Sandwich with Cornbread
Spread some room temperature "Dill Butter" on a slice of Corn Bread. Place sliced hard boiled egg and arrange sliced pickles on top. Sprinkle crushed red pepper, salt and pepper all over.

Dill Butter*:
1 tbsp butter, room temperature
1 tsp dill, finely chopped
1 tsp lemon juice
Pepper for taste

Mix all the Dill Butter ingredients to get it creamy. Place on a plastic wrap and give it a cylinder shape. Keep in the fridge for at least one hour before using.

* You may substitute 1 tsp dill with 1 tbsp parsley.



At 9:23 AM, Anonymous Anonymous said...

Oh my Gosh!!! what is this??? wonderful and delicious... the bread and the Egg Sandwich are good for breakfast, lunch or snack! Thank you Binnur, I hope to prepare it as good like yours!

At 3:34 PM, Blogger Binnur said...

Hi Annie,
My mum and me used to have Egg Sandwich when we got a chance to be together as a light lunch in Istanbul. Whenever I prepare it here for myself I always remember my mum:)

At 1:15 PM, Anonymous Anonymous said...

thank u 4 a wonderful recipe site.i married a turkish man 18 years ago and i am always looking out for new turkish recipe ideas. it is very difficult to get a turkish recipe book in english especially here in south africa.

At 11:32 PM, Blogger Binnur said...

Hi Nurten,
Thank you. I am glad you like my recipes:)
Take care,

At 6:49 AM, Anonymous Anonymous said...

Hello...would love to try this recipe...but am unsure what to look for in Turkey. Is misir unu the same thin as corn meal???? I am afraid my Turkish isn't up to this one....thanks!

At 2:44 PM, Blogger Binnur said...

Hi Ali,
Yes corn meal is misir unu. I also have a Turkish version of all my recipes. I use the same order (same dates). If you need to find translations, this can be helpful :)
On the right side there is Turkce section, click on it. Here is the address;

At 12:07 PM, Anonymous Anonymous said...

mrh Binnur, tarifler gercekten cok guzel, cok kolay ve pratik. Ben Londrada`da oturuyorum kitabini nasil alabilirim?



At 10:03 AM, Blogger Binnur said...

Merhaba Emine,
Tesekkur ederim:) Kitabim, Amerika icinde yol ucreti odenmeden gonderiliyor. Ama Amerika disi icin posta ucreti odenerek yine dan almak mumkun:)

At 7:15 PM, Anonymous Anonymous said...


for the dill butter, is it okay to use dried dill.


At 8:20 PM, Blogger Binnur said...

Sure, you can use dried dill:)

At 11:46 PM, Anonymous Anonymous said...

Hello - I have a new Turkish daughter in law (and a grandson!) Your recipes look great-she recommended your site-can hardly wait to start cooking.

At 1:11 PM, Anonymous Anonymous said...

All your recipes work and the end results are always delicious! You are like the Nigella of Britain, again whose recipes always work. Thank you for all your work you put in and sharing!

At 11:01 AM, Anonymous Anonymous said...

I can't wait to try this. Only thing is, I never baked bread before. I only have a dusty (from non-use) muffin pan. Do you think it will bake too quickly and ruin the recipe if I made them in muffin size? Thank you so much for this low sugar recipe!

At 9:31 AM, Blogger Binnur said...

I think you can use the muffin pan. You need to check it with a toothpick inserted in the center of the bread or cake. It should be clean. If there is only a few crumbs on it, return the bread (or cake) to the oven and continue baking. As you said, it may bake earlier:)

At 6:36 PM, Anonymous Anonymous said...

Is corn meal healthier than wheat or rye one ?why the bread is popular in turkey? maybe it's because of its beautiful color :) I want to bake it one day...Polonyada sevgilerimler

At 2:21 PM, Blogger Binnur said...

The word for bread in Turkish is ekmek. Bread has a major cultural significance in Türkiye. We Türks love our delicious ekmek:) Turkish women cook for centuries a variety of pot dishes, pastries, etc. So
juicy pot dishes can't be eaten without bread or pide. Dishes and
ekmek complement each other:)

If you don't have a freshly cooked dish at home, split the corner of
the fresh bread, stuff it with whatever you have at home like cheese, tomato, cucumber, olive, pastirma, sucuk or break the onion with your fist, peel and fill it:) Or just season with salt and pepper!

We have so many different kinds of bread and we love them all:)

At 8:44 AM, Anonymous Anonymous said...

misir unu appears to be corn flour, like normal flour, the same texture. can anyone please tell me how to find the slightly grainy yellow corn meal in turkey - what is the word on the packet for polenta that i should be looking for? thanks, this has been driving me crazy trying to find it. i'm in alanya btw. :)

At 10:40 AM, Blogger Binnur said...

You should buy large grain (coarse or extra-coarse) cornmeal to make polenta:)
Here is the link

At 2:38 AM, Blogger Unknown said...


I made the cornbread and it was deliciuos. I just excluded the lemon zest; you mentioned it on the ingredients, but you never said what to do with it.

Best regards

At 8:14 AM, Blogger Binnur said...

Sorry Josef, I corrected it:) Thank you!

At 1:30 PM, Anonymous Anonymous said...

Merhaba, Binnur,
I have tried making it today and the problem is - the bottom came out too dense and not fluffy at all(((although the top is done nicely. The bread tastes good and the only thing that spoils everything is that heavy, moist bottom. Also the loaf sank while cooling. I tried to stick to the amounts of the ingredients given and used a 250 ml cup to measure everything I needed.
It seems the batter was a bit too thin... is it supposed to be that way?

At 3:52 PM, Blogger Binnur said...

It seems you took it out of the oven a little bit too early. The loaf sinks only if it is not baked. Almost every oven has different settings. You may need to adjust the time or heat:) You should check it out by poking the top of the cake slightly in the middle with a toothpick or wooden stick.

At 6:47 PM, Anonymous Anonymous said...

Dear Binnur, do I need to use Turkish yoghurt for this or is any plain yoghurt (from the UK in my case) sufficient? Thank you!

At 7:58 PM, Blogger Binnur said...

You can use any plain yogurt for all the recipes that I have been posting:)


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