For the best texture, be sure to choose regular or finely ground cornmeal. Avoid stone-ground cornmeal, as it is too coarse for this delicate bread.
1.5 ounces all-purpose flour (about 1/3 cup)
1 cup fine yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup egg substitute
2/3 cup sugar
1/3 cup plus 2 tablespoons canola oil
1 tablespoon chopped fresh thyme
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons pine nuts, toasted and divided
1 tablespoon butter, melted
How to Make It
Preheat oven to 325°.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring mixture with a whisk.
Place egg substitute, sugar, and oil in a large bowl; beat with a mixer at medium-high speed 1 minute or until well blended. Add thyme, rind, and juice; beat at low speed until combined. Add flour mixture; beat just until combined. Chop 1 tablespoon nuts; stir into batter.
Pour batter into a 9 x 5–inch loaf pan coated with cooking spray. Sprinkle evenly with remaining 1 tablespoon whole nuts. Bake at 325° for 30 minutes. Remove pan from oven (do not turn oven off). Drizzle butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Wrote this recipe down a while ago and finally made it - though I only had fresh rosemary on hand - was great! Tossed it all in and hand mixed so was a bit flat. Made it a second time with the thyme, followed directions better and it was light, fluffed up, moist and oh so good. Shows how good sweet and savory together can be - especially with the rosemary. Will be a staple in my recipe file!
I made this bread for a Mother's Day lunch. I felt the bread was too sweet. The next time I make it, I will use half the amount of sugar. Also, after reading the reviews stating the bread was dry, I added a tablespoon of buttermilk. The loaf came out moist. My loaf did not look anything like the picture. It was fairly flat. I did like the combination of the lemon and thyme. I would make again.
This was fantastic! I did not have the problem of oily or metallic taste or dry and crumbly texture as experienced by other reviewers. I followed the recipe exactly as written. Loved the flavor combination of lemon, thyme and pine nuts and moist texture. My top did not get crunchy but the butter flavor came through. A refreshing summer quick bread that goes great with summer salads.
Wow, this is like eating a cup of canola oil. It was all I could taste, I did use regular eggs as I didn't have any egg substitute but I ended up throwing the whole thing away. Too bad because the lemon and thyme sure made it sound super good but yuck.
I enjoyed this quick bread mainly because it's not banana or zucchini... I thought that the flavors of lemon, thyme and pine nuts went together surprisingly well and the cornmeal and butter glaze at the end gave it some crunch.
This was horrible. Dry and crumbled everywhere. The fresh lemon juice combined with the raw egg, gave a metallic taste that made these muffins inedible. Threw them out! Will make again with lemon zest only and with a traditional Southern Cornbread recipe.
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