Make Ahead

Double-Corn Corn Bread with Fresh Thyme

December  7, 2010
3 Ratings
  • Makes about 12 squares
Author Notes

About a decade ago (yikes, has it really been that long?), I found myself working behind the counter of what was then an unassuming but highly respected local bakery in the South End of Boston. Flour was -- and is -- owned and run by Joanne Chang. This fall, she published her first cookbook, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe. In it, she shares the recipes for many of the pastries and breads I remember fondly from my days at Flour. Joanne's cornbread is tender and faintly sweet from a touch of brown sugar, and the thyme makes it smell absolutely incredible as it's baking. And the batter comes together in under ten minutes. That's my kind of bread recipe. Oh, and did I mention it calls for crème fraiche? —Merrill Stubbs

What You'll Need
  • 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) crème fraiche
  • 1 cup (160 grams) fresh or frozen corn kernels
  • 1 tablespoon chopped fresh thyme
  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. 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. 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. 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. 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.

See what other Food52ers are saying.

  • Julie
  • Sandra
  • juliunruly
  • BavarianCook
  • kellie@foodtoglow

10 Reviews

Margo W. July 10, 2022
It seems like the weight measurements are off for both the cornmeal (way off) and flour (less so). The volume measurements seem correct to yield a normal looking batter
Julie October 17, 2020
Made last night. Not my favorite cornbread recipe. I made in cast iron and it turned out a little dry and crumbled. I also used what I had: sour cream, 2% milk & olive oil. Mine cooked way faster than the timeline given, glad I checked. I must admit I was tired and not in a good baking mindset - and we all know you don’t get good baking results when just going through the motions. My kids liked it though. I will try it again
Sandra November 9, 2014
Just made this today. Used olive oil instead of canola, sour cream instead of creme fraiche ( because those were what I had on hand) and added diced anaheim peppers because I had to use up the crazy bounty of peppers from my CSA this year. Still very yummy! Not too sweet, tender center and with a superb outside crust!
juliunruly November 21, 2012
Could this be turned into muffins?
Merrill S. November 21, 2012
I don't see why not! I'd cut way back on the cooking time, though -- start checking around 20 minutes, maybe?
Amy G. November 20, 2012
I made this over the weekend for Thanksgiving and froze it, but this morning my son told me at 7:30 am today that he needed something for a potluck at school, so I made up another batch, only had half the amount of creme fraiche needed, so I substituted buttermilk for the other half and used everything else as directed and it still came out tasting and looking great, we were out the door by 8:30, although it was still cooling.
BavarianCook May 22, 2012
Agree with blue_iris - this one is a keeper. Mixes up in no time and tastes great. I have to confess to making two changes: I used buttermilk in place of regular milk and I had no creme fraiche at home, so I used (ahem) Philadelphia. Still turned out nicely and will definitely make it again!!
blue_iris August 8, 2011
This is the best cornbread I have ever tasted. Great corn flavor, not sweet, Wonderful crunch and crumb. This recipe is a real keeper.
I had to make a special trip to the grocers to get the creme fraiche. Several websites said that greek yogurt or sour cream may be used as a substitute for creme fraiche. I may just try the Greek yogurt, as that is a staple in my house.
kellie@foodtoglow May 27, 2011
Sounds really similar to one I do, but minus the sugar and adding some sauteed spring onions and red chillies. I do mine in a well-seasoned cast iron skillet for a delectable crust. Love all of your posts.
Merrill S. May 27, 2011
Thanks so much! Your version sounds delicious.