| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 8 to 10 servings |
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
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 231 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 87 mg |
| Sodium | 179 mg |
Reviews
Delicious not too sweet took longer than the recipe said to cook it. Great use of creme fraiche
The texture is light and fluffy, but the taste is a bit bland. I prefer cornbread that is a touch sweeter. It’s a great recipe if you are looking for a classic, straightforward cornbread that pairs well with honey or fruit jam.
I have been making homemade cornbread for years. Let me say this is one of the best recipes to exist. Never would have thought to use creme fraiche to add moisture to it. However I do use a certain French butter and I mix in a little vanilla to give an added sweetness to it. My husband has never been a big cornbread eater; everytime I make it now he waits for me to get it out of the oven so he can cut the first slice!!!!
We make a lot of cornbread and this recipe ranks at the top. It is moist, tender, light and buttery. We had left over creme fraiche and it was a wonderful way to use it and pair it with our veggie soup.
I was searching for a cornbread recipe to make on New Years and chose this one because I had creme fraiche on hand. I followed the recipe exactly. The cornbread is addictive – it’s slightly sweet and that combined with it being light and a little buttery can maybe make it a little dangerous to have at home. I definitely recommend making it for a party and wowing your friends with this cornbread that is so good!
This may be the best cornbread I’ve ever tried. The recipe is really easy to make, and the texture is very light and fluffy – just the way I like it.