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.
- 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
- Preheat the oven to 400°F. Spray a 9-inch glass or metal baking dish with nonstick cooking spray.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
- 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.
- 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.