Corn Bread (Misir Ekmegi)


  • 1 1/4 c All-purpose flour
  • 1/3 c Vegetable oil
  • 3/4 c Yellow cornmeal
  • 1/4 c Granulated sugar
  • 4 1/2 ts Baking powder
  • 1 ts Salt
  • 1 Egg; slightly beaten
  • 1 c Milk
  • 1/3 c Butter; melted or


In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. Turn the egg, milk, and melted butter or oil into the well and beat into the dry mixture until just moistened. Turn into a greased 2-quart mold, cover with a plate, and place on a trivet or rack in the bottom of the slow cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6 servings.

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