Familiar bread recipes taste brand new with the addition of even a small spoonful of herbs. Stir them in right before baking.
4.5 ounces all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup reduced-fat buttermilk
2 tablespoons canola oil
1/2 cup fresh corn kernels (about 1 ear)
1 1/2 tablespoons fresh thyme leaves
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking soda, 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.
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.
I was drawn to the picture in this month's magazine and had wanted to make this recipe since then. After reading the first review I made a mental note to add a pinch more salt and proceeded. We didn't have any fresh corn, so I substituted 1/2 c. creamed corn, as I have other good recipes that call for it. I think with the creamed corn which had some salt, and my extra pinch, it was a bit too salty, but still fine so long as you don't put salted butter on it. I baked it as 9 muffins, rather than in a dish, so the baking time was reduced by 5 minutes. If you use creamed corn I would cut back the salt a bit and baked it a bit longer than I did. It was a little too moist.
The muffins were good, but I think I would make some changes if I were to do it again, or at least, based on what I was pairing it with. The thyme would be a great compliment to chicken, and reminds me of my chicken pot pie recipe. However, next time, if pairing it again with pork, etc. I'm going to try using half thyme and half sage. Everyone said that it sort of reminded them of Thanksgiving stuffing, and thyme and sage are what we use for that, thus the adjustment. I also think it would be good with half a cup of Craisins chopped and added to the batter. We tasted tonights muffins with some jellied cranberry and it was very good. Then it would really be Thanksgiving corn bread!
You've got to be kidding me. This is the third time I've searched for a recipe on this site to review it and had to Google it to find it. Anyway, this was rather bland cornbread. I liked the texture that the corn kernels imparted but it needed more salt or something. I was glad to be able to use fresh thyme from my herb garden but plucking 1 1/2 tablespoons takes some thyme, er, time. I think I'd have better luck using my old recipe and just adding some corn kernels and fresh herbs.
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