Cornbread With Creme Fraiche Recipes

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, combine milk, butter, and salt. Bring to a simmer over medium-high heat, then reduce heat to maintain simmer. Gradually whisk in cornmeal until mixture is thickened, about 1 minute. Remove from heat; whisk in creme fraiche.
• In a large heatproof bowl, whisk together egg yolks and chives. Gradually whisk in cornmeal mixture; fold in corn.
• Butter a 9-inch round cake pan. Whisk egg whites on medium-high speed until soft peaks form, about 1 minute. Stir one-quarter of beaten whites into cornmeal mixture to loosen. Gently fold in remaining whites until just combined. Pour batter into prepared pan. Bake until puffed and lightly browned on top, about 40 minutes. Serve immediately.

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Steps:

• Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened., Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.