Cornbread

  • 2 cups all purpose flour
  • 1 cup cornmeal
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 3/4 cup sugar
  • 8 Tbsp butter (1 stick), melted and slightly cooled
  • 3/4 cup crème fraiche or sour cream
  • 1/2 cup whole milk
  • 1 cup corn kernals (optional)

Preheat your oven to 400ºF. Melt the butter in a small saucepan over low heat. Combine all the dry ingredients in one bowl and set it aside. Blend the eggs and sugar together until pale and fluffy. Add the butter slowly, stirring constantly. Add the crème fraiche or sour cream and milk and combine. Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to over-mix. Add the corn and mix gently.  Scoop the batter into prepared muffin tins or a prepared 9×13 inch baking pan. Bake your cornbread for about 15 to 20 minutes or until a toothpick inserted into the middle comes out clean.

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