Recipe courtesy of Marc Forgione
From:
Food Network Magazine
Cornbread With Creme Fraiche
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
