Ingredients
one cup of all purpose flour
one cup cornmeal
1/3 cup sugar
1/2 t. salt
1 T. baking powder
1/3 c. canola oil
2 eggs, lightly beaten
one 7 ounce container creme fraiche
3/4 c. nonfat milk
Preparation
Preheat oven to 350. Butter a 12 inch cast iron skillet and put in oven while it preheats. In a large bowl, whisk together the flour, corn meal, sugar, salt and baking powder. In a separate bowl, whisk together the oil, eggs, milk and creme fraiche Stir into dry ingredients and pour into preheated skillet. Bake until tester inserted in top of cornbread comes out clean and edges are brown, about 25 minutes.
