Skillet Cornbread (Tavada Mısır Ekmeği)

In a bowl, mix 1 water glass of cornmeal, 1/2 water glass of all-purpose flour, 1/2 dessert spoon of salt, and 1 water glass of hot water to form a batter. Once it cools slightly, add 1 egg and stir to combine. Heat a skillet greased with butter over the stove. Pour in the batter, press it down gently, and fry on low heat, turning once to cook both sides. (When flipping, spread a little more butter on the skillet.)

Tips & Tricks

* If your skillet is small, you can divide the batter in half and cook in two batches.

About This Recipe

Cornmeal — made by drying and grinding corn into flour — is the foundation of cornbread's history. Cornbread is one of our regional treasures; although it is most closely associated with the Black Sea region, it can actually be made anywhere corn is grown. In Turkey, the Mediterranean and Black Sea regions lead cornmeal production. But when we say cornmeal, the Black Sea naturally comes to mind first. In that region, cornbread is a widely consumed staple food.

Have you been craving that famous Black Sea "misir etmeu" but felt it was too hard to make? We've got you covered with an easy solution: our Skillet Cornbread recipe is both practical and incredibly delicious. And you know it's best served alongside Homemade Yogurt… Enjoy!