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Lemon-Thyme Cornmeal Quick Bread

Photo: Randy Mayor; Stylist: Cindy Barr
Yield 12 servings (serving size: 1 slice)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

    Making a Quick Bread Loaf
  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.