Lemon-Thyme Cornmeal Quick Bread

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 207
  • Fat: 10.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 3.1g
  • Protein: 3g
  • Carbohydrate: 2.3g
  • Fiber: 0.6g
  • Cholesterol: 3mg
  • Iron: 0.9mg
  • Sodium: 188mg
  • Calcium: 36mg

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. 1. Preheat oven to 325°.
  2. 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. 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. 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.
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