Swedish Cornbread

READY IN: 45mins
Recipe by Bev I Am

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

Top Review by Jo Evans

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...

Ingredients Nutrition


  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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