Make Ahead
Double-Corn Corn Bread with Fresh Thyme
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9 Reviews
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.
[email protected]
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.
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