Turkish Corn Bread This is slightly heavier than our American corn bread, with the distinct flavor of olive oil. It's very nice as an accompaniment to soups and bean dishes. ½ cup whole-wheat flour 2 teaspoons baking powder 1 teaspoon sugar ½ teaspoon salt 1 cup stone-ground yellow cornmeal 1½ cups plain low-fat yogurt 2 eggs 2 tablespoons olive oil Preheat the oven to 425 degrees. Oil an 8" x 4" loaf bread pan or an 8" x 8" round cake pan. Sift together the flour, baking powder, sugar, salt, and cornmeal. Beat together the yogurt, eggs, and olive oil. Stir in the dry ingredients and mix well but don't overwork. Pour into the oiled pan and bake for 30 minutes, until the top is golden and the bread firm. Cool in the pan for 5 minutes, then transfer to a wire rack to cool another 15 minutes or more before slicing (for a loaf) or cutting into squares or wedges if baked into a cake pan. Storing: Cover the pan with foil, or keep leftover pieces in plastic bags. This bread does not freeze well. Makes 12 servings. From "Mediterranean Light — Delicious Recipes from the World's Healthiest Cuisines" by Martha Rose Shulman middle eastern recipe index christina m k al-sudairy buy the book!