A delightful twist on traditional cornbread, this Swedish-inspired recipe offers a sweet and moist texture perfect for any occasion.
Preheat your oven to 400°F and grease a 9x9-inch baking dish.
Using a smaller dish than the original recipe creates a thicker, more moist bread.
In a large mixing bowl, cream together the sugar and butter until smooth.
Ensure the butter is at room temperature for easier mixing.
Add the eggs to the bowl and beat until fully incorporated.
Crack the eggs into a separate bowl first to avoid any shell pieces.
Mix in the warm water and cornmeal until combined.
Warm water helps dissolve the sugar and blend the ingredients smoothly.
Sift together the flour, baking powder, and salt in a separate bowl, then add to the wet mixture.
Sifting the dry ingredients ensures a lump-free batter.
Pour the batter into the prepared baking dish and smooth the top.
Tap the dish gently on the counter to remove air bubbles.
Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
Check the bread a few minutes early to avoid overbaking.
Allow the cornbread to cool slightly on a cooling rack before serving.
Serve warm with a pat of butter or a drizzle of honey for extra flavor.
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