The Everyday Bread of the Black Sea Plains
Corn Bread (mısır ekmeği) has been baked for generations in Samsun's low-lying, corn-farming districts such as Çarşamba, Terme, and Bafra. Corn grown locally is ground into flour and typically mixed with wheat flour in set proportions to make the dough.
Baking Method
Traditionally baked in a stone oven or on a griddle, this corn bread has a crisp crust and a soft interior. In the Black Sea region's humid, rainy climate, corn was long valued as highly as wheat, which explains this bread's deep-rooted place in local cuisine.
How It's Eaten
Eaten warm, spread with butter or paired with cheese, honey, or grape molasses, corn bread remains a staple on village tables and in local restaurants throughout the Çarşamba and Terme plains.
Corn Bread at Home
Ingredients
- Corn flour
- Wheat flour
- Water
- Salt
- Yeast (optional)
- 1
Mix corn flour and wheat flour in set proportions.
- 2
Add water and salt and knead into a dough.
- 3
Transfer the dough to a pan and bake in a stone oven or on a griddle.
- 4
Serve warm, brushed with butter.