Double-Corn Corn Bread With Fresh Thyme

13 ingredients
5 steps

Ingredients

  • 1 cup (200 grams) coarse yellow cornmeal
  • 2 1/2 cups (350 grams) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup (56 grams) unsalted butter, melted and cooled
  • 1/4 cup (50 grams) canola oil
  • 1/4 cup (55 grams) packed light brown sugar
  • 2 eggs
  • 1 cup (240 grams) milk
  • 3/4 cup (180 grams) creme fraiche
  • 1 cup (160 grams) fresh or frozen corn kernels
  • 1 tablespoon chopped fresh thyme

Directions

  1. 1
    Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  2. 2
    In a a large bowl, stir together the cornmeal, flour, baking powder, baking soda, and salt until combined. In a medium bowl, whisk together the melted butter, oil and brown sugar until a thick slurry forms. Whisk in the eggs, one at a time, and then whisk in the milk and creme fraiche.
  3. 3
    Pour the egg-sugar mixture into the cornmeal mixture, and then, using a rubber spatula, fold together until all of the cornmeal is completely incorporated. Fold in the corn kernels and the thyme until they are evenly distributed throughout the batter. The batter will be thick and pasty. Spread the batter evenly in the prepared pan.
  4. 4
    Bake for 40 to 50 minutes, or until the top is light golden brown and the center springs back when you poke it in the middle with a fingertip. Let cool completely in the pan on a wire rack, then cut into about 12 serving pieces.
  5. 5
    The corn bread can be stored, tightly wrapped in plastic wrap, at room temperature for up to 2 days or in the freezer for up to 2 weeks. If frozen, thaw at room temperature for 3 to 4 hours and refresh in a 300-degree-F over for 8 minutes, or refresh, directly from the freezer, in a 300-degree-F over for 15 to 18 minutes.

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