BLUEBERRY CORNBREAD WITH CREME FRAICHE
This is a great recipe for the summer when blueberries are at their peak. Its important that you use a good quality cornmeal for consistency and flavor. If you don’t care for the creme fraiche topping, this would be equally as delicious with butter or jam on top.
ingredients
For the cornbread
Wet
113 grams (1 stick) unsalted butter plus 1-2 additional tablespoons for greasing pans
1/4 cup whole milk
1 cup full fat buttermilk
2 eggs
Dry
205 grams (1 1/4 cups ) Anson mills or other finely milled yellow cornmeal
138 grams (3/4 cup) All Purpose flour
60 grams (1/4 cup) sugar, granulated
10 grams (2 teaspoons) baking powder
2 grams (1/2 teaspoon) baking soda
6 grams (1 teaspoon) kosher salt
130 grams (1 cup) Fresh Blueberries, flash frozen*
For the Creme Fraiche
226 grams (8oz) creme fraiche
15 grams (1 tablespoons) powdered sugar, sifted
1 tablespoon lemon zest
For the topping
70 grams (½ cup) Fresh Blueberries
30 grams (about 1 peach) sliced fresh peaches
30 grams (2 tablespoons) raw sugar
Makes 1 loaf
For the cornbread, preheat oven to 325 degrees and grease a 9x5 loaf pan with the extra butter to prevent sticking. Melt the butter in microwave and set off to the side to cool.
Mix the remaining wet ingredients in a bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until ingredients are incorporated, about 2 minutes.
Mix all dry ingredients together using a whisk in a medium mixing bowl.
Return mixer speed to low speed and add half of the dry ingredients to the wet and mix for about 30 seconds. Add remaining half of the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl with a silicone spatula to incorporate all ingredients. Add the melted butter and mix for 20 more seconds or just until butter is mixed in. Pour batter into prepared loaf pan, filling about 3/4 of the way. Bake for 55-60 minutes or until a cake tester comes out clean. If the top gets too brown while baking, cover with foil until finished.
While the cornbread is baking, prepare the creme fraiche topping by adding the creme fraiche, powdered sugar, and lemon zest to a medium mixing bowl. Whisk together until incorporated. Place in the refrigerator to set up.
For the topping, add the blueberries, sliced peaches, and sugar together in a bowl. Stir everything together and let sit for at least 20 minutes until sugar is fully dissolved.
After the cornbread has cooled, spread the creme fraiche over the top in an even layer. Top with fruit and enjoy!
