Turkish Cornbread

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup stone-ground yellow cornmeal
• 1 1/2 cups plain low-fat yogurt
• 2 eggs
• 2 tablespoons olive oil

Recipe

• 1 preheat the oven to 425 degrees.
• 2 oil an 8" x 4" loaf bread pan or an 8" x 8" round cake pan.
• 3 sift together the flour, baking powder, sugar, salt, and cornmeal.
• 4 beat together the yogurt, eggs, and olive oil.
• 5 stir in the dry ingredients and mix well but don't overwork.
• 6 pour into the oiled pan and bake for 30 minutes, until the top is golden and the bread firm.
• 7 cool in the pan for 5 minutes, then transfer to a wire rack to cool another 15 minutes or more before slicing (for a loaf) or cutting into squares or wedges if baked into a cake pan.
• 8 storing: cover the pan with foil, or keep leftover pieces in plastic bags.
• 9 this bread does not freeze well.