Swedish Corn Bread
Sweet vs. savory cornbread: in this great food debate, I am not firmly entrenched on either side. I admit to being a bit of a waffler, an "independent", if you will: sometimes a chunk of salty, spicy cornbread is really what I'm after. Other times, something sweet - almost dessert-like - really hits the spot. My sister makes awesome savory cornbread that I could eat all day long if given the opportunity. But when I'm in the mood for the other kind of cornbread, this adaptation of an old recipe from Gourmet is the one I turn to. Deliciously sweet, crumbly, and buttery, the addition of vanilla will put you over the moon if you love sweet cornbread (and even if you don't normally prefer your cornbread sweet, I don't think you'll be able to resist this one). Dariush and I really like it for breakfast - it's also good paired with chili, barbecue, or just about any kind of soup. Not particularly light, this cornbread is an indulgence that is probably best in small amounts - but the recipe makes enough for a crowd, so make sure you have lots of people to share it with. Regardless of where they stand in the Great Cornbread Debate, they'll thank you - I promise.