Serving the Guest: A Sufi Cookbook
Essays | Recipes | Gallery



Corn Bread
You can eat this bread as soon as it comes out of the oven – be sure to have plenty of butter, honey and maple syrup on hand for decoration.
Corn
Total time: 1 hour
2 cups all-purpose flour
1-¼ cups corn meal
6 tbsp. sugar
2 tbsp. baking powder
1-¼ tsp. salt
2 eggs
1-½ cups milk or buttermilk, or 1 cup yogurt or sour cream and ½ cup milk
¼ cup (½ stick) melted butter
½ cup, minced onions (optional)
2 tsp. dry, or 2 tbsp. fresh dill (optional)

Preheat the oven to 375F. Combine the dry ingredients in a large mixing bowl. In a smaller bowl, beat the eggs, then blend in the milk (or milk and yogurt or sour cream for a richer bread), and melted butter. Make a well in the center of the dry ingredients, and pour in the liquid. Stir well. For a savory bread, add onions and dill to the batter.

Generously butter a 9x13" baking pan and pour in the batter. Bake on the center rack for 30-40 minutes, until the top is light brown.