Double-Corn Corn Bread with Fresh Thyme

We offer this corn bread each holiday season. We make pans and pans of it and cut it into large squares, which get snatched up as quickly as we can wrap them up. Some corn breads are sweet and some are not. This version is somewhere in between. The batter includes a little sugar, along with a heap of corn kernels, which adds to the sweetness. A generous addition of fresh thyme gives it a satisfying background savory accent. As with most of the recipes in this book that call for crème fraîch