Savory Cornbread with Cheddar & Thyme

This Northern-style cornbread is cakier than its Southern cousin. It’s the perfect side to any Southwestern or BBQ dish.

Servings: 16 2-inch squares
Total Time: 45 Minutes

Ingredients

  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 cup yellow corn meal
  • 1 tablespoon baking powder
  • 1-1/4 teaspoons salt
  • 2-1/2 tablespoons sugar
  • 2 teaspoons 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 stick (1/2 cup) unsalted butter, melted and slightly cooled

Instructions

  1. Preheat the oven to 400°F. Spray a 9-inch glass or metal baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
  3. In 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. Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes.
  4. Freezer-Friendly Instructions: The cornbread can be frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, just wrap in foil and warm it in a 350°F oven until hot.