Savory Cornbread with Cheddar & Thyme

When it comes to cornbread, there are two devout camps: the Southerners and the Northerners, and both are passionate about their cornbread. Southerners, of course, are a bit more opinionated on the matter…cornbread is their specialty and they take it very seriously. I’ve lived most my life in the DC area – right smack in the middle – so I could really go either way.

There’s nothing quite like a crispy, thin wedge of authentic Southern cornbread from a cast iron skillet, but this savory Northern-style cornbread is just as special. It has a high flour to cornmeal ratio, which makes it “cakier” than its Southern cousin, and it’s made in a cake pan as opposed to a skillet. It’s wonderfully moist, not too crumbly, and has great – albeit subtle – flavor from the addition of corn, Cheddar cheese and fresh thyme.

I know I’m inviting all kinds of controversy…truth is, there are many shades of gray when it comes to regional cornbread recipes. But suffice it to say, this one is delicious and satisfying, and you’ll love how easy it is to throw together.

And since you might just be making chili this weekend, this is the perfect thing to serve with it, no matter which camp you’re in.

Enjoy!

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Savory Cornbread with Cheddar & Thyme
Printable Recipe

Makes 16 2-inch squares

Ingredients

1 ½ cups unbleached all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 ¼ teaspoons salt
2 ½ tablespoons sugar
2 teaspoons fresh thyme, finely chopped
¾ cup frozen corn (no need to thaw, just be sure kernels are not stuck together)
1 cup freshly grated white sharp Cheddar cheese
1 ¼ cup milk (I use 2 %)
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled

Directions

1. Preheat oven to 400 degrees and adjust rack to middle position. Spray a 9-inch glass or metal baking dish* with nonstick cooking spray.

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

3. Make wet mixture: In a small bowl, break up eggs with a wire whisk, then add milk and whisk to combine. Add wet mixture and melted butter to dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not over mix. Pour batter into prepared baking dish and smooth surface with back of spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in pan on wire rack. Cut into pieces and serve warm.** Leftovers can be wrapped in foil and reheated in a 350-degree oven for 10- 15 minutes.

*It is important to bake this cornbread in the specified pan size to ensure that it bakes evenly.

**Cornbread should always be served warm.