Sweet Thyme Cornbread

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Jami Nolen, Nutrition Program,  missourifamilies.org

This recipe incorporates fresh herbs — it’s time to start planting and using them!

Yield 9 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup reduced-fat buttermilk
  • 2 tablespoons canola oil
  • 1 egg
  • 1/2 cup frozen corn, thawed
  • 1½ tablespoons fresh thyme leaves

 

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking soda, baking powder and salt in a bowl. Make a well in center of mixture. Combine buttermilk, oil and egg in a bowl; stir in corn and thyme. Add buttermilk mixture to flour mixture; stir just until moist.
  3. Spoon batter into an 8-inch square baking pan lightly coated with cooking spray. Bake at 350° for 25 minutes or until corn bread is lightly browned and begins to pull away from sides of pan. Cool in pan 5 minutes on a wire rack.

 

 

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