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Swedish Corn Bread
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1 1/2 cups | sugar |
1/2 cup | unsalted butter, room temperature |
3 large | eggs |
2 cups | water |
2 cups | cornmeal |
2 cups | all purpose flour |
1 Tbsp | baking powder |
1 tsp | salt |
Preheat oven to 400 degrees F. Butter a 13X9X2 inch glass baking dish. Beat sugar and butter in large bowl until blended. Beat in 3 eggs, one at a time. Beat in the water and cornmeal alternately. 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 cornbread slightly. Serve warm or at room temperature.
Bon Apetit November 1995
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