corn bread

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If you, like me, are not a big fan of industrial corn bread, this recipe will make you change your mind. I picked it among many corn bread recipes from Williams Sonoma, and was attracted by its generous proportions of butter and cream, which make the end product very moist and tasty. Moreover, it goes very well with my chile. So give this corn bread a chance, you will not regret it!


Ingredients:
1 cup corn meal
1 cup flour
1/2 cup sugar
1.5 tbsp baking powder
1 tsp salt
1/2 cup milk
3/4 cup creme fraiche
3 eggs
1 stick (100g) unsalted butter, melted

Preheat your oven to 400F. Butter an 8" square pan.

In a large mixing bowl, combine the corn meal, flour, sugar, baking powder and salt. In a smaller bowl, whisk together the eggs, creme fraiche and milk. Add the egg mixture to the dry ingredients and whisk together. Pour the batter into the pan and stick in the oven for about 25 minutes, until the corn bread is slightly golden. Let cool for 15 minutes, then invert into a cutting board and cut 16 2-inch squares.