Double Corn and Thyme Cornbread

The only cornbread my family
will eat

I love to serve a good cornbread as an accompaniment to a bowl of chili but have never been able to find one that is moist enough to satisfy my finicky boys (yes, both of them).  This one, from Joanne Chang’s Flour Cookbook, turned out to be a winner.  (In fact, every recipe I have made from this book has been a success.  As an added bonus, ingredients are listed in both standard American measurements as well as by weight which saves those of us in Europe from having to do those painful conversions).

The recipe called for creme fraiche but lacking both the creme fraiche and my usual substitute of sour cream, I made my own substitute of 7/8 cup of buttermilk (re-hydrated buttermilk powder from King Arthur Flour since we also don’t have fresh buttermilk in Albania) and 3 tablespoons of melted butter.  This substitute seemed to do the trick but I am looking forward to making this again using creme fraiche.  I think that will take the bread from very good to outstanding.   The recipe also called for baking the bread in a 9-by-13 inch loaf pan. Preferring to serve the bread in wedges, I used a 10-inch round cake pan instead and this worked out well.

DOUBLE-CORN AND THYME CORN BREAD

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

1)  Position a rack in the center of the oven, and heat the oven to 350 degrees F / 180 degrees C.  Butter
a cake pan.

2)  In 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.

Dry ingredients

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.

Egg mixture

4)   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 into the prepared pan.

Corn and thyme
Ready for the oven

4)  Bake for 40-50 minutes (mine baked for 45 minutes in the round pan), or until the top is a 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 12 wedges.

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 or 4 hours and refresh
in a 300 degree F /150 degree C oven for 8 minutes.

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5 thoughts on “Double Corn and Thyme Cornbread

  1. Gazpacho | Zosia Cooks June 23, 2013 at 08:10 Reply

    […] served these with a double corn muffin that I adapted from a cornbread recipe. For  my purposes I omitted the thyme and cooked the bread […]

  2. Creamy Corn Soup | Zosia Cooks March 7, 2014 at 06:43 Reply

    […] This creamy corn soup from Pati’s Mexican Table makes for a smooth and satisfying dinner.  And as is the case with all of my favorite soups, they are fast and easy to make. Corn has a natural sweetness that is a nice foil for the chile and the surprising addition of vanilla.  To complete the corn experience, serve the soup with double corn & thyme cornbread. […]

  3. Chicken Tortilla Soup | Zosia Cooks September 9, 2014 at 09:01 Reply

    […] of chili powder to the spice mix. So plan ahead and make this soup; serve it up with a side of corn bread and dinner is […]

  4. Spicy Black Bean Soup | Zosia Cooks November 4, 2014 at 09:35 Reply

    […] and you can have this warm and comforting black bean soup on the table in no time. Serve it with double corn and thyme cornbread or thick slices of roasted red pepper bread and dinner is […]

  5. Meat & Bean Chili | Zosia Cooks October 4, 2015 at 09:39 Reply

    […] This chili is filled with meat, beans and vegetables and most importantly, packed with flavor. If you prefer you can make it in a slow cooker; simply place all of the ingredients in the crock, set the temperature to low and let it cook for eight hours. Or you can cook it as I do on top of the stove. Let it simmer on low all afternoon and by the time the game is on you’ll have a hot bowl of chili. Top the chili with cheese, sour cream and diced avocado and serve it with a side of corn chips or corn bread. […]

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