Thyme Corn Bread

Thyme Corn Bread Recipe
Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Familiar bread recipes taste brand new with the addition of even a small spoonful of herbs. Stir them in right before baking.

Yield:

9 servings (serving size: 1 piece)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

August 2009
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