Turkish Black Sea Cornbread with White Cheese

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A rustic, golden cornmeal flatbread from Turkey's northern Black Sea coast, where corn has been cultivated for centuries. This version is enriched with tangy white cheese and yogurt for a tender crumb, then pan-fried until crisp at the edges.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 46 gCarbs
• 4 gFiber
• 4 gSugar
• 12 gProtein
• 620 mgSodium
• 240 mgPotassium
• 180 mgCalcium
• 2.4 mgIron
• 2 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the batter

• 1 1/2 cups coarse cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 large egg
• 1 cup plain whole-milk yogurt
• 1/2 cup warm water, plus more as needed
• 2 tbsp unsalted butter, melted, plus more for the pan

For the filling and topping

• 3/4 cup crumbled Turkish white cheese or feta, drained
• 2 tbsp chopped fresh parsley
• 1 tbsp unsalted butter for the pan

Directions

1. In a large bowl, whisk the cornmeal, flour, baking powder, salt, and sugar until evenly combined.
2. In a separate bowl, beat the egg with the yogurt and warm water until smooth, then stir in the melted butter.
3. Pour the wet ingredients into the dry mixture and stir just until you have a thick, spoonable batter; let it rest for 10 minutes so the cornmeal can hydrate.
4. Fold the crumbled cheese and chopped parsley into the rested batter, adjusting with a splash of water if it feels too stiff.
5. Heat a 10-inch cast-iron skillet over medium heat and add 1 tablespoon butter, swirling to coat the bottom and lower sides.
6. Pour the batter into the hot skillet, spread it evenly with the back of a spoon to about 3/4 inch thick, and dot the top with a few small pieces of butter.
7. Cook on the stovetop for 10 to 12 minutes until the underside is deeply golden and crisp, then finish in a preheated 400°F oven for 10 to 12 minutes until the top is set and lightly browned.
8. Slide the bread onto a board, let it rest 5 minutes, then cut into wedges and serve warm with butter, black tea, or a simple green herb salad.

Cook’s Notes

• For the most authentic flavor, use stone-ground coarse cornmeal rather than fine degermed cornmeal; the grittier texture is traditional along the Black Sea coast.
• If you cannot find Turkish white cheese, a mix of feta and a mild brined ricotta salata works beautifully.
• A cast-iron skillet gives the signature crispy, deeply browned crust; a nonstick pan will work but will not color as well.
• The batter should be thicker than pancake batter but looser than dough; add water one tablespoon at a time if it tightens up while resting.
• Leftovers reheat well in a dry skillet over medium-low heat and regain much of their original crispness.

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