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Thursday, October 19, 2017

Cream Cheese & Crème Fraiche Vanilla Cornbread

Cornbread as a cake! Cornbread as dessert!! Cornbread made light and fluffy and sweet and wholly delicious; and why not?

Cornbread is one of the most versatile breads, (or cake!), around. It can be made savory or sweet, or with added meat, or vegetables, or even fruit. It can be made with buttermilk, sour cream, milk, cream, or as in this recipe with cream cheese and crème fraiche. However you decide to make it, cornbread is delicious and wholly nutritious.

Cornbread can be enjoyed alone, with a smear of butter and/or a drizzle of honey. It can be enjoyed for breakfast with scrambled eggs, for lunch with a salad, or for dinner with a hearty bowl of chili. However you decide to have this cake-like bread, enjoy it to the fullest!

Come; take a comfortable seat at our cozy table. Dinner is served!

This recipe makes a large 11 x 14 size baking pan.

STEPS 1:

Note: Take out middle rack from oven, preheat oven to 400 degrees, and generously butter the baking pan. Glass/Pyrex was used for this recipe.

6 extra-large

2 cups golden-brown sugar

1 cup (2-cubes) salted butter, softened at room temperature

1 cup [whipped] cream cheese, softened at room temperature

1 cup crème fraiche, room temperature (sour cream can be used instead)

1/3 cup heavy whipping cream

2 tablespoons vanilla

  • In a bowl, mixer set on high speed, beat eggs and sugar for 4 minutes.
  • Add softened butter and beat, on medium speed, for 2 minutes.
  • Add the rest of the ingredients and beat, on low speed, for 1 minute.

STEPS 2:

Note: Have the next ingredients already mixed together in a bowl.

Beaten mixture from steps 1

2 [level] cups yellow cornmeal

2 [mounded] cups all-purpose flour

1/2 cup buttermilk powder

2 tablespoons baking powder

  • With a sturdy spatula or spoon incorporate the [already mixed] dry ingredients, one-cup-at-a-time, to the beaten mixture from steps 1, mixing well after each addition.
  • Pour the well blended batter into the prepared baking pan, spreading evenly.
  • Replace the cool rack back into the middle of the oven, place the cornbread pan in the center of rack, and close the oven door. Immediately lower the oven temperature to 350 degrees and bake cake for about 45 to 50 minutes, or until the cake is golden and cracked and has pulled away from the sides, or a toothpick inserted into the center comes out clean.

Cook with heart; eat with gusto. Buen Provecho!



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HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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6 comments on Cream Cheese & Crème Fraiche Vanilla Cornbread

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By melanie jean juneau on December 30, 2012 at 11:07 am

Come; take a comfortable seat at our cozy table. Dinner is served!You cook and serve your food with joy- interesting how all celebrations and even Chrisrian Communion all centre around food!

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By Barbara MacDonald on December 30, 2012 at 12:20 pm

I love cornbread...My Mother grew up in the South, and it was one of my favorite things she use to make....this is a nice twist on it Virginia, sounds awesome. :-)

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By HomeRearedChef on December 30, 2012 at 02:08 pm

"interesting how all celebrations and even Chrisrian Communion all centre around food!" Glad you noticed the same thing, Melanie. I've been telling my family that for a long time. Food is reason to celebrate!!

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By HomeRearedChef on December 30, 2012 at 02:09 pm

Barbara, I relly LOVE sweet and savory together. Having sweet, cake-like cornbread with, say, spicy chili is wonderful together. :)

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By souschef on January 02, 2013 at 01:47 pm

I enjoy most cornbread anyway but I REALLY Like them when they are on the sweet side.

Very nice!

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By HomeRearedChef on January 02, 2013 at 01:58 pm

Souschef, me too! I love sweet, cake-like cornbread. And it really pairs so well with spicy/savory dishes, like chili!!

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