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Savoury Cornbread with Cheddar & Thyme
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
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!