Corn Bread: From Serving the Guest: A Sufi Cookbook & Art Gallery

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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.
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 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 by Kathleen Seidel Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.