Ligurian-style Cornbread

Ingredients

In the original Turkish version, Mısır ekmeği, the cornbread is typically made with cornmeal, flour, yogurt, and olive oil. However, in this Ligurian adaptation, we have replaced the yogurt with Ligurian olive oil and added fragrant herbs like rosemary and thyme to enhance the flavors of the bread. This adaptation captures the essence of Ligurian cuisine while still maintaining the heartiness and simplicity of the original dish. We alse have the original recipe for Mısır ekmeği, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/4 cup (60ml) Ligurian olive oil 1/4 cup (60ml) Ligurian olive oil
• 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 1/2 cups (355ml) milk 1 1/2 cups (355ml) milk
• 2 large eggs 2 large eggs

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 34g, 3g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch square baking dish.
2. 2.
   In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the Ligurian olive oil, rosemary, thyme, milk, and eggs.
4. 4.
   Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5.
   Pour the batter into the prepared baking dish and smooth the top.
6. 6.
   Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cornbread to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for a smoother texture in the cornbread.
• Ligurian olive oil — Choose a high-quality Ligurian olive oil to enhance the flavor of the bread.
• Fresh herbs — Use fresh rosemary and thyme for the best aroma and flavor in the cornbread.

Tips & Tricks

• For a touch of sweetness, you can add a tablespoon of honey or maple syrup to the batter.
• Serve the cornbread warm with a drizzle of Ligurian olive oil for an extra burst of flavor.
• To make the cornbread more savory, you can add grated Parmesan cheese to the batter.
• Experiment with different herbs like oregano or basil to customize the flavor of the cornbread.
• Leftover cornbread can be toasted and used as a base for Ligurian-style bruschetta.

Serving advice

Serve the Ligurian-style cornbread as a side dish with Ligurian seafood dishes or as a base for Ligurian-style bruschetta. It pairs well with Ligurian wines such as Vermentino or Pigato.

Presentation advice

Present the cornbread in rustic slices on a wooden serving board. Garnish with sprigs of fresh rosemary and thyme for an elegant touch.