A Thracian cornmeal breakfast bake with yogurt, white cheese, butter, and a soft golden crumb.
15 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mix the cornmeal, baking powder, and salt in a wide bowl.
Whisk the yogurt and egg smooth in a separate bowl.
Add the yogurt mixture to the cornmeal and make a soft batter.
Crumble the cheese coarsely into the batter and mix without crushing it too much.
Melt the butter in the baking dish and spread the batter into the hot dish.
Bake for 20 minutes at 190°C, until the edges are browned.
💡 Tip: Cornmeal absorbs liquid quickly; if the batter waits too long, it firms up, so bake it right after mixing.
🍽️ Serving suggestion: Slice warm and serve with strong tea and sliced tomatoes if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~300
kcal calories
10
g protein
36
g carbs
12
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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