Rating: 2.5 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

Familiar bread recipes taste brand new with the addition of even a small spoonful of herbs. Stir them in right before baking.

Maureen Callahan
Recipe by Cooking Light August 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Rose Nguyen

Recipe Summary test

Yield:
9 servings (serving size: 1 piece)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

161 calories; fat 4.4g; saturated fat 0.7g; mono fat 2.3g; poly fat 1.1g; protein 4.2g; carbohydrates 25.5g; fiber 0.9g; cholesterol 25mg; iron 1.1mg; sodium 364mg; calcium 39mg.
Advertisement