Double-Corn Corn Bread with Fresh Thyme
INGREDIENTS
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1 cup (200 grams) coarse yellow cornmeal
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2 1/2 cups (350 grams) unbleached all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 1/4 teaspoons kosher salt
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1/4 cup (56 grams) unsalted butter, melted and cooled
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1/4 cup (50 grams) canola oil
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1/4 cup (55 grams) packed light brown sugar
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2 eggs
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1 cup (240 grams) milk
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3/4 cup (180 grams) crème fraiche
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1 cup (160 grams) fresh or frozen corn kernels
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1 tablespoon chopped fresh thyme
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