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.