Lemon-Thyme Cornmeal Quick Bread

Lemon-Thyme Cornmeal Quick Bread Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
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.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 207
Fat 10.5 g
Satfat 1.3 g
Monofat 5.6 g
Polyfat 3.1 g
Protein 3 g
Carbohydrate 2.3 g
Fiber 0.6 g
Cholesterol 3 mg
Iron 0.9 mg
Sodium 188 mg
Calcium 36 mg

Ingredients

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
Cooking spray
1 tablespoon butter, melted

Preparation

1. Preheat oven to 325°.

2. 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.

3. 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.

4. 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.

Note:

Ann Taylor Pittman,

June 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note