Yogurt Cornbread

In a bowl, beat together 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) yogurt, 2 eggs, 2 tablespoons butter, half a packet of baking powder, 1 bottle of sparkling water, and half a dessert spoon (about 1 tsp) of salt using a hand mixer. Add 2 water glasses of cornmeal and 1.5 water glasses of all-purpose flour and beat again. Pour the batter into a greased medium-sized round baking pan or oven-safe dish. Bake in an oven preheated to 190°C (375°F). Enjoy!

About This Recipe

The history of bread is as old as the history of civilizations. It is the oldest and most important food known to humankind. The accepted story goes like this: after the discovery of fire, early humans noticed that pores formed in wheat kernels soaked in water. When they held these porous masses on hot stones, they found the taste to be delightful. So the history of bread actually intertwines with the history of wild wheat and barley. Thanks to the production of flour from various nutritional sources, a wide variety of breads emerged. One of these is cornbread — a staple frequently mentioned in our traditions.

Although corn grows abundantly along the Mediterranean and Black Sea coasts, when we say cornmeal, the Black Sea region always comes to mind first. Cornbread — known locally as "misir etmeu" in the regional dialect — is one of the Black Sea's most beloved flavors. Local people even add a small amount of soybean flour to help the cornbread stay fresh longer.

Today, we're bringing the famous taste of our Black Sea region — Cornbread — to your table in the form of Yogurt Cornbread. Come on, let's get started with our recipe. Best wishes to your hands in advance!