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Nutrition Facts
Serving Size 1 (129g) Recipe makes 12 servings
Calories 332
Calories from Fat 88		(26%)
Amount Per Serving		%DV
	Total Fat 9.8g	15%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 311mg		12%
Potassium 100mg		2%
Total Carbohydrate 56.9g		18%
	Dietary Fiber 2.0g	8%
	Sugars 25.3g
Protein 5.5g		10%
detailed view... how is this calculated?

Swedish Cornbread

Recipe #19576 | 45 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Bev
Feb 13, 2002

Moist, sweet and delicious! Serve with Breakfast, lunch or supper.

SERVES 12 (change servings and units)

Ingredients

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

Directions

1
Preheat oven to 400F degrees.
2
Butter 13x9x2" glass baking dish.
3
Beat sugar and butter in large bowl until blended.
4
Add eggs and beat until well blended.
5
Beat in 2 cups water and cornmeal.
6
Sift flour, baking powder and salt into small bowl.
7
Add to cornmeal mixture, stir just until blended.
8
Transfer batter to prepared pan.
9
Bake until bread is golden brown and tester inserted into center comes out clean, about 35 minutes.
10
Transfer dish to rack and cool corn bread slightly.
11
Serve warm or at room temperature.
12
(Can be prepared 1 day ahead. Cool bread completely. Cover with foil and store at room temperature).

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Browse similar recipes by category

Course > Breads
Course > Side Dishes
Main Ingredient > Vegetables
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven
Dietary > Lighter Fare

Featured Reviews for This Recipe

From: janem

On Oct 22, 2008

Wonderful cornbread. I made it as directed in recipe and the family gobbled it up. Served with baked ham, mac and cheese, and green beans. Thanks for such a great recipe.

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From: Gunnerbun

On Jan 16, 2006

I made this recipe, as written, a few days ago and it was incredible! Easy to make and came out very moist! If you're looking for a good corn bread recipe this is it!

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From: Roxygirl in Colorado

On Dec 5, 2005

This was very good corn bread! We had it with a Cabbage roll casserole for dinner and toasted and split with honey for breakfast. I thought it was lower calorie than most, since it had one stick butter for a large pan (that's how I rationalize!). I followed the directions exactly, except that I pulled it out of the oven 8 minutes early (toothpick came out very clean and edges were browned). It's a thick, dense, but fluffy corn bread. that rose evenly in the glass pan. Thanks Bev for another great recipe. Roxygirl

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From: Jo Evans

On Mar 8, 2002

This cornbread recipe is very similar to one I made 30 years ago for my boys, except I used molasses or syrup instead of sugar. It is delicious, and makes a wonderful breakfast bread. Also good spread with apple butter or blackberry jam...

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