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.
Provided by Alskann
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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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Md Aion
[email protected]Not my favorite.
CraySea
[email protected]This Swedish cornbread was a nice change from my usual cornbread recipe. The flavor was unique and I liked the crispy crust. I will definitely be making this again.
Fletcher Herbert
[email protected]Okay.
Mhd Asharaf
[email protected]I've made this Swedish cornbread several times now and it's always a hit! The flavor is amazing and the texture is perfect. I love serving it with honey butter.
christian ukpai
[email protected]Bland.
Donrique Scheepers
[email protected]This Swedish cornbread was easy to make and turned out great! The flavor was subtle but delicious, and the texture was moist and fluffy. I will definitely be making this again.
mansa musa
[email protected]Not a fan.
Jackhlin K
[email protected]I made this Swedish cornbread for a potluck and it was a hit! Everyone loved the unique flavor and texture. I will definitely be making it again.
Patricia Haggard
[email protected]Delicious!
Nokwazi Mkhwanazi
[email protected]This Swedish cornbread was a bit too dry for my taste, but the flavor was good. I think I would add a little more butter or milk next time.
Felipe Garzia
[email protected]Meh.
TWAGIRAYEZU JEAN BOSCO
[email protected]I've never had Swedish cornbread before, but this recipe was easy to follow and turned out great! I loved the crispy crust and the fluffy interior. I will definitely be making this again.
Laxmi Limbu
[email protected]Not bad!
Ediangu Gabriel
[email protected]This Swedish cornbread was a delightful surprise! The flavor was incredibly rich and moist, with a hint of sweetness from the cornmeal. It was the perfect accompaniment to my chili and I will definitely be making it again.