The mornings require a bit more than a jacket over a light shirt now. It has started to get darker earlier. The store shelves are busting with Halloween candy and pots of mums are everywhere. And I put some gourds in the shopping basket yesterday without thinking twice.
It is Fall Y’All!!!
Made the first chili of the season as well today. That big chunky bowl is not gonna go down without a proper piece of cornmeal, right?
I have been meaning to try a corn bread recipe with yeast. I found one in Sheilah Kaufman and Nur Ilkin’s The Turkish Cookbook. It was right in the Black Sea region dishes…where it belongs! This region’s cuisine has anything with corn, collard greens and fish from appetizers to desserts! And the region is also one of the most beautiful with the scenery in Turkey. Lush green mountains going parallel to the Black Sea. Monestries carved on the side of high hills..Breathtaking plateaus… Take a look at this site when you have some time and see all the beauties – especially if you are planning a trip. If you are not, then you will soon begin planning :) Thanks to Zerrin from Give Recipe for introducing me to this beautiful Turkey Travel site.
This chili was the first of the season and turned out great with a combination of ground beef and lamb, loaded with cumin. The cornbread is on the dry side so it paired well with chili for all that dunking and dipping!
If you are planning a trip to Black Sea region of Turkey, you will have plenty of these, promise you! Afiyet Olsun! :)
Cornbread with Yeast
- 3-1/4 cup corn flour (the original recipe uses 2-1/2 cups cornmeal instead of cornflour)
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 cup warm milk
- 1 egg
- 3 tablespoon unsalted butter (softened at room temperature)
- 2 tablespoon vegetable oil
1. Mix all dry ingredients.
2. Whisk egg and milk together and add to the dry ingredients. Stir well.
3. Add the butter and knead or stir to combine. It will be a wet dough.
4. Spread the batter into a 8″ by 8″ greased pan evenly, cover and let it rise to double in size.(if using cornmeal, the recipe suggests 8″ by 6″ bread pan)
5. Preheat the oven to 375F. Bake for 30 min or until toothpick inserted comes out clean.