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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.
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Total time
1 hour
2 cups all-purpose flour
1-1/4 cups corn meal
6 tbsp. Sugar
2 tbsp. baking powder
1-1/4 tsp. Salt
1-1/4 cups corn meal
6 tbsp. Sugar
2 tbsp. baking powder
1-1/4 tsp. Salt
2 eggs
1-1/2 cups milk or buttermilk, or 1 cup yogurt or sour cream and 1/2 cup milk
1/4 cup (1/2 stick) melted butter
1/2 cup, minced onions (optional)
2 tsp. dry, or 2 tbsp. fresh dill (optional)
1-1/2 cups milk or buttermilk, or 1 cup yogurt or sour cream and 1/2 cup milk
1/4 cup (1/2 stick) melted butter
1/2 cup, minced onions (optional)
2 tsp. dry, or 2 tbsp. fresh dill (optional)
Preheat the oven to 375°F. 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.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000
Kathleen Seidel All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000
Kathleen Seidel All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.