Turkish Cornbread

From: Cinizini

On May 27, 2005

I loved this cornbread, not least because of the yoghurt and olive oil, although my boyfriend said that he couldn't taste the oil. Didn't adjust anything. Stayed moist for at least 3 days, and was tasty with some homemade strawberry jam on leftover slices. I served it with Hearty Kielbasa Stew #99219. One note of caution: It hasn't been mentioned by other reviewers yet and probably has to do with the rest time, but I made mine in a loaf pan, and as I was eager to try it barely waited five minutes to turn it out. It was stuck pretty fast and ended up breaking in half cross-wise, although the texture of the loaf itself was uniformly dense. So I would be conservative about leaving it in the pan to rest. Unique, tangy flavor, kept well, thanks for the recipe!

From: Joy37

On Nov 22, 2003

I added some Mexican Chipotle sauce (about 1 Tbsp) for a little flavor. Served with smoked pork chops, a rice dish and red cabbage An interesting combo. I would certainly consider this one of the best corn breads I have encountered. Thank You!

From: HeatherFeather

On Apr 29, 2003

This was very good! I chose the round baking pan option and this produced a very attractive round with a dark crust and dark golden interior. The slices held together very well - this is less crumbly that many cornbread recipes. It has a very unique flavor - the yogurt gave it a tangy taste that some tasters enjoyed, others didn't care for as well. I think the additions of wheat flour and olive oil really made this bread unique. Thanks!

From: sugarpea

On Nov 17, 2005

This corn bread is very moist, slightly crunchy from the cornmeal and more than a little tangy from the yogurt. Dh especially loved it. I would probably cut back on the salt a bit and increase the sugar a little next time.