Make Ahead
Double-Corn Corn Bread with Fresh Thyme
Popular on Food52
11 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.
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.
See what other Food52ers are saying.