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Thyme Corn Bread

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Yield 9 servings (serving size: 1 piece)
Familiar bread recipes taste brand new with the addition of even a small spoonful of herbs. Stir them in right before baking.

Ingredients

  • 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 egg
  • 1/2 cup fresh corn kernels (about 1 ear)
  • 1 1/2 tablespoons fresh thyme leaves
  • Cooking spray

Nutrition Information

  • calories 161
  • fat 4.4 g
  • satfat 0.7 g
  • monofat 2.3 g
  • polyfat 1.1 g
  • protein 4.2 g
  • carbohydrate 25.5 g
  • fiber 0.9 g
  • cholesterol 25 mg
  • iron 1.1 mg
  • sodium 364 mg
  • calcium 39 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.