Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Turkish Cornbread Recipe
    Lost? Site Map

    Turkish Cornbread

    Turkish Cornbread. Photo by boy named Sous

    1/2 Photos of Turkish Cornbread

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Mirj's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 425 degrees.
    2. 2
      Oil an 8" x 4" loaf bread pan or an 8" x 8" round cake pan.
    3. 3
      Sift together the flour, baking powder, sugar, salt, and cornmeal.
    4. 4
      Beat together the yogurt, eggs, and olive oil.
    5. 5
      Stir in the dry ingredients and mix well but don't overwork.
    6. 6
      Pour into the oiled pan and bake for 30 minutes, until the top is golden and the bread firm.
    7. 7
      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.
    8. 8
      Storing: Cover the pan with foil, or keep leftover pieces in plastic bags.
    9. 9
      This bread does not freeze well.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on April 29, 2003


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2003


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2003


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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Turkish Cornbread

    Serving Size: 1 (57 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 106.9
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.9 g
    Cholesterol 37.0 mg
    Sodium 194.3 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 1.3 g
    Sugars 2.6 g
    Protein 4.1 g

    Ideas from


    Over 475,000 Recipes Network of Sites