Swedish Corn Bread Recipes

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SWEDISH CORNBREAD



Swedish Cornbread image

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

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

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.

SWEDISH CORN BREAD



Swedish Corn Bread image

Categories     Bread     Bake     Vegetarian     Kid-Friendly     Cornmeal     Bon Appétit     Small Plates

Yield Serves 12

Number Of Ingredients 8

1 1/2 cups sugar
1/2 cup (1 stick) unsalted 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

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; 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.)

SWEET CORN BREAD



Sweet Corn Bread image

This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.

Provided by bookwurm70

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 9

Number Of Ingredients 10

1 cup all-purpose flour
1 cup cornmeal
¼ cup white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg, lightly beaten
1 cup sour cream
⅓ cup milk
¼ cup butter, melted

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
  • Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
  • Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 29.9 g, Cholesterol 46.2 mg, Fat 11.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 288.9 mg, Sugar 6.4 g

GOLDEN SWEET CORNBREAD



Golden Sweet Cornbread image

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.

Provided by bluegirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
⅓ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g

SWEDISH CORNBREAD



Swedish Cornbread image

Make and share this Swedish Cornbread recipe from Food.com.

Provided by Bev I Am

Categories     Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups sugar
1/2 cup unsalted 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

Steps:

  • Preheat oven to 400F degrees.
  • Butter 13x9x2" 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).

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