Thyme Corn Bread

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 4.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 4.2g
  • Carbohydrate: 25.5g
  • Fiber: 0.9g
  • Cholesterol: 25mg
  • Iron: 1.1mg
  • Sodium: 364mg
  • Calcium: 39mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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