CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
SWEDISH LIMPA BREAD
I've entered my bread in several fairs and it has won every time! Orange and anise give it a subtle but wonderful flavor. -Beryl Parrott, Franklin, Manitoba
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 pieces each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 oval loaves. Grease 2 baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350° . With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.
Nutrition Facts : Calories 186 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
SWEDISH CORNBREAD
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
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).
SWEDISH CORNBREAD
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
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
Categories Bread Bake Vegetarian Kid-Friendly Cornmeal Bon Appétit Small Plates
Yield Serves 12
Number Of Ingredients 8
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.)
CAST IRON SKILLET CORN BREAD
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
MAMYE'S SWEDISH BREAD RECIPE BY TASTY
Matt's mom, Laura, shows him how to make a holiday recipe passed down from their late family friend, Mamye: Swedish Bread. This sweet, cardamom-flavored bread is golden brown and crunchy on the outside and fluffy on the inside, making it the perfect sweet treat for the holiday season.
Provided by Matt Ciampa
Categories Bakery Goods
Time 3h25m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the milk, salt, butter, ¾ cup sugar, and the cardamom. Warm over medium heat, stirring until the butter melts and the sugar dissolves, about 5 minutes. Remove the pot from the heat and let cool slightly, about 5 to 7 minutes. Milk should be warm to the touch but not too hot.
- In a liquid measuring cup, dissolve the yeast and remaining teaspoon of sugar in the warm water. Let sit until the mixture is foamy, about 3 to 5 minutes.
- Once the milk mixture has cooled, pour into a large bowl and add the yeast mixture and the egg. Stir until well combined.
- Add the flour, 1 cup (125 grams) at a time, stirring or kneading with your hands between each addition, until no longer sticky. Turn the dough out onto a lightly floured surface and knead for 15 minutes, or until it springs back when pressed. Transfer to a large bowl greased with butter, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
- Line a baking sheet with parchment paper.
- Turn the dough out onto a clean surface and divide in half. Cut each half into 3 equal portions. Stretch and roll each piece into a 14-inch rope. Place 3 pieces parallel to each other and pinch together the ends on one side, tucking underneath to conceal. Braid the strands together, pinch the ends together at the other end and tuck underneath. Place the loaf on the prepared baking sheet and cover with a damp towel. Let rest until doubled in size, about 1 hour. Repeat with remaining dough.
- Preheat the oven to 350°F (180°C).
- Uncover the loaves and lightly brush with water. Sprinkle with coarse sugar, brushing the excess from the baking sheet.
- Bake for 25-30 minutes, rotating halfway through, until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Let cool before slicing.
- Enjoy!
Nutrition Facts : Calories 1354 calories, Carbohydrate 275 grams, Fat 8 grams, Fiber 8 grams, Protein 37 grams, Sugar 59 grams
REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
CORN BREAD
I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.
Nutrition Facts :
More about "swedish corn bread recipes"
MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (249)Category Side DishCuisine AmericanTotal Time 1 hr
- Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
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