Cornbread With Creme Fraiche (Marc Forgione) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Ingredients:
1 stick unsalted butter, plus more for the dish |
1 cup all-purpose flour |
2 tablespoons sugar |
3/4 cup cornmeal |
1 teaspoon baking powder |
1 1/2 teaspoons salt |
1/2 cup whole milk |
3 large eggs |
1/2 cup creme fraiche |
Directions:
1. Preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish. Sift the flour, sugar, cornmeal, baking powder and salt together into a large bowl and set aside.
2. Heat the milk and 1 stick butter in a small saucepan over medium heat until the butter melts (do not let the mixture boil). Whisk the butter mixture, eggs and creme fraiche in a small bowl, then whisk into the dry ingredients until smooth.
3. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a rack to cool slightly before slicing.
4. Photograph by Kang Kim
|
|