Somali Cornbread

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Muufo is a traditional Somali cornmeal bread with a tender crumb and lightly golden crust, often served alongside stews, curries, or simply with butter and Somali spiced tea. This version balances the classic corn-forward flavor with a touch of yogurt for a soft, sliceable texture.

Nutrition Facts

Per serving (estimated)

• 240 kcalCalories
• 6 gFat
• 3 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 2 gSugar
• 6 gProtein
• 340 mgSodium
• 160 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the batter

• 2 cups fine or medium yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1 tsp salt
• 2 cups warm water
• 1/2 cup plain whole-milk yogurt
• 3 tbsp melted unsalted butter
• 1 large egg, lightly beaten

For the pan

• 1 tbsp unsalted butter or neutral oil, for greasing

Directions

1. Preheat the oven to 400°F (200°C). Generously grease a 9-inch round cake pan or cast-iron skillet with butter or oil.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, stir the warm water, yogurt, melted butter, and beaten egg until smooth and homogenous.
4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until no dry streaks remain; the batter should be thick but pourable, similar to a thick pancake batter.
5. Let the batter rest for 5 minutes so the cornmeal can hydrate and the baking powder can begin to activate.
6. Pour the batter into the prepared pan and gently smooth the top with the back of a spoon so it bakes evenly.
7. Bake for 22 to 25 minutes, until the top is golden brown, the edges pull away slightly from the pan, and a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then cut into 8 wedges and serve warm with butter, honey, or alongside your favorite stew.

Cook’s Notes

• For a more traditional texture, omit the flour and use 2 1/2 cups cornmeal; the result will be slightly crumblier and more rustic.
• Adjust the water by a tablespoon or two depending on your cornmeal grind; finer meals absorb more liquid and may need extra water for a pourable batter.
• Muufo is best eaten the day it is baked. Reheat leftovers wrapped in foil in a 350°F oven for 8 minutes, or steam briefly over simmering water.
• Serve it as a scoop for maraq (Somali tomato-meat stew) or sukuma-style greens, or enjoy it as a snack with sweet cardamom tea.

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