Tuesday, December 26, 2006

Swedish Corn Bread

Swedish Corn Bread

(I talked about this recipe here)

1 1/2 cups sugar
3/4 cup unsalted butter, room temperature
3 large eggs
2 cups milk
2 cups yellow cornmeal
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons vanilla

Preheat oven to 400°F.
Using an electric mixer, beat sugar and butter in large bowl until blended.
Add eggs and beat until well blended.
Beat in 2 cups milk, vanilla, and cornmeal.
Sift flour, baking powder and salt into small bowl. Add to cornmeal mixture; stir just until blended.
Transfer batter to greased 13x9 pan.
Bake until bread is golden brown and a toothpick inserted into center comes out clean - about 35 minutes.
Transfer dish to rack and cool corn bread slightly.

makes 20 squares
adapted from: Gourmet


Anonymous said...

This cornbread recipe sounds delicious. I'd also like your sister's savory cornbread recipe if she's willing to share it!

Thank you from Anoka

Anonymous said...

Liz's sister here - I have posted my cornbread recipe below. It is fantastic and SO easy!

1 box of jiffy
1 stick of butter
1 can of cream corn
1 can of corn
1 cup of sour cream
bake with jiffy instructions

Elisabeth said...

That's the one! It is REALLY good. Definitely not healthy, but awesome just the same.