Swedish Cornbread
"I found this recipe in the November 1995 issue of Bon Appetit. It is a moist, sweet cornbread that makes a nice accompaniment to breakfast, lunch, or dinner. It is also delicious right out of the oven slathered in butter. You can prepare it a day ahead, just cool the bread completely, cover with foil and store at room temperature.
This also makes yummy muffins."
photo by Wildflour
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 1⁄2 cups sugar
- 1⁄2 cup butter, room temperature
- 3 large eggs
- 2 cups water
- 2 cups yellow cornmeal
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
directions
- Preheat oven to 400°F
- Butter 13x9x2-inch glass baking dish.
- Beat sugar and butter in large bowl until blended.
- Add eggs and beat until well blended.
- Beat in 2 cups water and cornmeal.
- Sift flour, baking powder and salt into small bowl.
- Add to cornmeal mixture and stir until just blended. So not over mix, batter will be lumpy.
- Transfer batter to prepared pan.
- Bake 35 minutes or until bread is golden brown and a toothpick inserted into center comes out clean.
- Transfer dish to rack and cool cornbread slightly.
- Serve warm or at room temperature.
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Reviews
-
LOVE THIS CORNBREAD! It's so easy to make, & it tastes OUTSTANDING! Will definitely be a standard in my kitchen from now on! I usually serve cornbread with a honey butter, but this time I'd just made up some apricot butter from another Zaar chef, & it was a real treat! Thanks for the recipe! [Tagged, made & reviewed in Please Review My Recipe cooking game] -
As much as my family LOVES cornbread, we had resorted to using the Jiffy box mix for years b/c we couldn't find a decent recipe. Those days are gone! This is the BEST cornbread I have ever had!! It is requested in my home quite a bit :o) It goes excellent with beans and ham, split pea soup, and is excellent heated up the next morning with some butter for breakfast! Thanks for the great recipe!! -
This was delicious! We enjoyed the touch of sweetness. Made for ZWTIII -
This cornbread was PERFECT!!!!!!!!! Light, very moist, with a touch of sweetnes!!!! I made a half a recipe and baked it in my cast iron skillet. For the second "1/2" egg, I just cracked it in a bowl, whisked it, and poured in half of it for the extra "1/2" amount needed, and it worked perfectly!!! I did bake it at 400 degrees, but it was done in exactly 30 minutes. It was really wonderful!!!! Thank you!!! :) -
My DH like this. Made this for him for breakfast.
RECIPE SUBMITTED BY
ANN N.
Palmer, AK
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I live in Alaska. I am a Mental Health Clinician. I have 7 children (his, mine & ours) ranging in age from 33 to 19. We have 3 beautiful granddaughters and 3 awesome grandsons.
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Our newest grandson, Jared Elijah - born 6/29/2008.
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Our newest granddaughter, Morgan Elizabeth - born 9/10/2008.
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Our oldest granddaughters - Kailey and Addisyn (with grandma & grandpa)
The top photo is my dd, Jacelyn aka FraggleJ and her two boys. She was expecting her daughter when the photo was taken. The other photo is Jacob & grandma :), both were taken last Saturday (03/29/08) while we were climbing a local butte. Those two little boys did an amazingly good job of hiking the steep trail (so did grandma!).
Food is my passion. I love to cook, I love to read recipes, I have hundreds of cookbooks. My favorite cookbook is Recipezaar! Since I joined in 2002 it has become the first place I go when looking for a recipe. Cooking is what I do for fun.
I love to travel! Not only do I get to see new places and meet interesting people - I get to try new food.
My other passions are my grandkids!!! Nothing beats grandmahood.
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