Turkish•budget
Cornbread Without Flour
A wonderful smelling crumbly cornbread that goes perfect with soups!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g cornmeal
- 150 g butter (softened at room temperature)
- 1 teaspoon salt
- ¼ cup olive oil
- 2 teaspoons baking powder
- 650 ml water (boiling hot)
Instructions
- 1
Preheat the oven at 400F/200C and heat the pan (9-inch square or round) you will use in the oven.
- 2
In a mixing bowl, mix together corn flour, softened butter, salt, olive oil and baking powder with a spatula.
- 3
Pour boiling water in it and mix with a hand whisk.
- 4
The mixture should be runny and thin compared to normal bread dough. Like a crepe mixture.
- 5
If the consistency is not runny enough, you can add a little more water.
- 6
Brush the heated pan with melted butter or olive oil and pour the dough mixture into it.
- 7
Bake on the middle shelf of the oven for 40 minutes.