Melt 1 serving spoon of butter in a pan without boiling or burning it. In a bowl, combine 2 water glasses of cornmeal, 1.5 water glasses of all-purpose flour, 1 dessert spoon of salt, 1 tea glass of vegetable oil, 1 packet of baking powder, and as much water as needed (approximately half a water glass). Add the melted butter over the ingredients and knead together. Transfer the kneaded dough into a glass baking dish, spread it out evenly, and press it down with your hands. You can shape it however you like. Bake in a 170°C (340°F) oven until the top of the cornbread is golden brown. Serve hot. Enjoy!

About This Recipe

Cornbread — or "misir etmeu" in local dialect — is known as lazut in Rize, lazur etmeği in Sürmene, çadi in Artvin, and çkidi in Laz…

Bread is one of the oldest known food sources in human history. The most important factor in the diversification of bread is, without a doubt, the increase in the variety of flours. Different types of bread have emerged thanks to flour produced from different grains — and corn is one of them. Cornmeal, made by drying and grinding corn into flour, forms the very foundation of cornbread culture.

Corn grows abundantly especially in the Mediterranean and Black Sea regions, which has led to the widespread use of cornmeal in these areas. Although corn evokes both the Mediterranean and the Black Sea, cornmeal is associated exclusively with the Black Sea region.

Thanks to cornmeal, cornbread is widely consumed in the Black Sea region. The dough, made by kneading cornmeal with hot water and salt, is cooked in hot steel trays over an open flame. In the past, when cornbread was made in very large quantities in the Black Sea region, a small amount of soybean flour was added to help it stay fresh longer.

Today we bring the indispensable flavor of the Black Sea region into our homes — our Cornbread (Mısır Ekmeği) recipe is bursting with the essence of the Black Sea. And if you have Pickled Vegetable Sauté alongside it, there's nothing quite like it. Enjoy!