Swedish Cornbread recipe

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Swedish Cornbread (recipe serves 12 so you can cut in half then use an 8 X 8

pan)

 

 

1 1/2 cups sugar

1/2 cup (1 stick) butter, room temperature

3 large eggs

2 cups water

2 cups yellow cornmeal

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

 

 

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; stir just until blended. Transfer batter to

prepared pan.

Bake until bread is golden brown and tester inserted into center comes out

clean, about 35 minutes. Transfer dish to rack and cool corn bread slightly.

Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool bread

completely. Cover with foil and store at room temperature.) This serves 12

 

 

 

 

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