Yeasted Corn Bread

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.


  1. by Lana
    12:52 am
    Oct 15, 2012

    My dad would make a face and tell you immediately that this is NOT the real corn bread:) According to him, the real corn bread contains only water, corn meal, some salt, and maybe a bit of fat. Right. I don’t know how to make it and MY corn bread resembles yours (except that I have never tried making it with yeast!). I have to try your version, as I make corn bread fairly often.
    And I don’t buy mums – in Serbia they are the cemetery flowers. Not that I am superstitious:)

  2. by Ilke
    6:59 am
    Oct 15, 2012

    Ok now, I am not superstitious (at least not much) but I dont think I will ever buy mums again!

    Probably a typical Anatolian cornbread is done just like your dad describes. This recipe is probably enriched to make it a part of the cookbook, but it would be something to try to get it right based on your dad’s instructions :)

  3. by rebecca
    10:53 pm
    Oct 15, 2012

    looks great for fall sorry think the Turkish festival is a bit far would love to come though hugs

  4. by kitchenriffs
    2:22 pm
    Oct 17, 2012

    I never made cornbread with yeast before, but what a great idea! And it’s so easy with instant yeast (I love that stuff). Fun recipe, very nice post – thanks.

  5. by Susan
    6:01 pm
    Oct 17, 2012

    I love corn bread and chili together ;) I’ve never made corn bread with yeast either but I am always willing to try and new cornbread recipe at this time of year!

  6. by lisaiscooking
    10:02 am
    Oct 19, 2012

    I didn’t know cornmeal was used in Turkey, but I love learning things like that. Your yeasted bread sounds perfect for a bowl of chili!

  7. by Shelley
    9:40 pm
    Oct 21, 2012

    I love that you use “y’all”- although I think it’s required in South Carolina :-) And how funny that corn bread is a popular regional dish in both Turkey and the South. It’s hard to beat a good slice of cornbread, though, so I’m not too surprised. Happy Fall!

  8. by Terra
    9:27 pm
    Oct 30, 2012

    I never thought to make a corn bread with yeast:-) Now I totally need to try this for sure, especially since I adore corn bread! I am so excited that Fall is here, I love cool weather! Looks fantastic, Hugs, Terra

  9. by thyme (Sarah)
    10:27 pm
    Oct 31, 2012

    Exactly what we ate last weekend for our big Houston cold front. I made a huge pot so we could eat it for lunch during the week. I love, love, love cornbread…very southern treat.

  10. by Parsley Sage
    9:37 am
    Nov 11, 2012

    Ooooh! Don’t know how I missed this :) Looks soooooo yummy! Growing up in Oklahoma, there weren’t many nights that cornbread wasn’t on the table. I haven’t made it in years though! Thanks for the inspiration :)

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