Double-corn corn bread with fresh thyme
Bread
About a decade ago (yikes, has it really been that long?), I found myself working behind the counter of what was then an unassuming but highly respected local bakery in the South End of Boston. Flour was -- and is -- owned and run by Joanne Chang. This fall, she published her first cookbook, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe. In it, she shares the recipes for many of the pastries and breads I remember fondly from my days at Flour. Joanne's cornbread is tender and faintly sweet from a touch of brown sugar, and the thyme makes it smell absolutely incredible as it's baking. And the batter comes together in under ten minutes. That's my kind of bread recipe. Oh, and did I mention it calls for crème fraiche?
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