|The only cornbread my family
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.
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
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.
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.
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.