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    You are in: Home / Recipes / Turkish Cornbread Recipe
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    Turkish Cornbread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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!

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    • 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!

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    • on April 30, 2003

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

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    • on November 17, 2005

      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.

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    • on May 27, 2005

      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!

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    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
    33%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.9 g
    4%
    Cholesterol 37.0 mg
    12%
    Sodium 194.3 mg
    8%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.6 g
    10%
    Protein 4.1 g
    8%

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