Corn Bread

Savoury Cornbread with Cheddar & Thyme

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August 10, 2017

This cornbread recipe is the perfect side dish for chili, or any other comfort food. It's delicious, satisfying and you’ll love how easy it is to throw together.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 16 - 2

Ingredients

1 1/2 cups all-purpose flour, spooned into measuring cup and leveled-off

1 cup yellow cornmeal

1 tbsp baking powder

1 1/4 tsp salt

2 1/2 tbsp sugar

2 tsp finely chopped fresh thyme

3/4 cup frozen corn kernels (no need to thaw; just be sure they are not stuck together)

1 cup grated sharp Cheddar cheese

1 1/4 cups milk

2 large eggs

1/2 cup unsalted butter, melted and slightly cooled

Directions

1Preheat the oven to 400°F. Spray a 9-inch glass or metal baking dish with nonstick cooking spray.

2In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.

3In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix. Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut into pieces and serve warm.

4Leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes.

This recipe originally appeared on Once Upon a Chef - check out the website for other great recipes!

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