Delight your taste buds with this savory cheddar and thyme cornbread. This is not your average cornbread recipe. Infused with the aromatic thyme and melty cheddar cheese, it adds a unique twist to the traditional cornbread. Perfect as a snack or as a side dish for your favorite soup or chili.
The recipe calls for a couple of ingredients which you might not have in your pantry. Thyme, a herb with a slight minty flavor, is not commonly used in every household but it's easily available in the supermarket. Sharp cheddar cheese gives the cornbread its sultry, savory flavor. If you don't have it, you can substitute with any kind of hard, aged cheese.
Essential Ingredients for Savory Cheddar and Thyme Cornbread
All-purpose flour: The base of the cornbread, provides structure.
Yellow corn meal: Gives the cornbread its classic texture and taste.
Baking powder: Helps the cornbread rise.
Salt: Enhances the other flavors.
Sugar: Adds a slight sweetness to balance the savory elements.
Thyme: Adds a touch of earthy, minty flavor.
Frozen corn kernels: Boosts the corn flavor, can also add texture.
Sharp cheddar cheese: Gives the bread a rich, savory flavor.
Milk: Adds moisture.
Eggs: Binds the ingredients together and helps the bread rise.
Unsalted butter: Adds richness and flavor.
One reader, Adria Kroll says:
This savory cheddar and thyme cornbread recipe is a game-changer! The combination of sharp cheddar and fresh thyme creates a burst of flavor in every bite. The texture is perfect, and the aroma is irresistible. It's a must-try for anyone who loves a delicious, homemade cornbread.
Key Techniques for Crafting Delicious Cornbread
Preheat the oven: Set the oven to 400°F and allow it to preheat before baking the cornbread.
Whisk together the dry ingredients: Combine the flour, cornmeal, baking powder, salt, sugar, and thyme in a large bowl until well mixed.
Stir in the corn and cheese: Add the frozen corn kernels and grated cheddar cheese to the dry ingredients and mix until evenly distributed.
Prepare the wet mixture: In a separate bowl, whisk together the eggs and milk until well combined.
Combine wet and dry ingredients: Add the wet mixture and melted butter to the dry ingredients and stir until just combined. Avoid overmixing to maintain a tender texture.
Bake the cornbread: Pour the batter into the prepared baking dish and smooth the surface. Bake for approximately 30 minutes, or until the cornbread is puffed and lightly golden.
Cool and serve: Allow the cornbread to cool slightly in the pan on a wire rack. Cut into pieces and serve warm.
Freezing instructions: To freeze the cornbread, store it in an airtight container or sealable plastic bag for up to 3 months. When reheating, wrap in foil and warm in a 350°F oven until hot.
How To Make Savory Cornbread with Cheddar and Thyme
Sink your teeth into these soft and cheesy savory cornbread, packed with minty flavors from the thyme, for an equally refreshing side dish!
Serves:
Ingredients
- 1½cupall-purpose flour,spooned into measuring cup and leveled-off
- 1cupyellow corn meal
- 1tbspbaking powder
- 1¼tspsalt
- 2½tbspsugar
- 2tspfresh thyme,finely chopped
- ¾cupfrozen corn kernels
- 1cupsharp cheddar cheese,grated
- 1¼cupmilk
- 2large eggs
- ½cupunsalted butter,melted, slightly cooled
Instructions
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Preheat the oven to 400 degrees F. Spray a 9-inch square glass or metal baking dish with nonstick cooking spray.
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In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
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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.
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Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula.
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Bake for about 30 minutes, or until puffed and lightly golden.
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Cool slightly in the pan on a wire rack, then cut into pieces.
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Serve warm, and enjoy!
Recipe Notes
Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350 degrees F oven for 10 to 15 minutes.
Nutrition
- Calories: 200.64kcal
- Fat: 10.14g
- Saturated Fat: 5.84g
- Trans Fat: 0.33g
- Monounsaturated Fat: 2.64g
- Polyunsaturated Fat: 0.65g
- Carbohydrates: 21.71g
- Fiber: 0.89g
- Sugar: 3.37g
- Protein: 5.58g
- Cholesterol: 48.82mg
- Sodium: 166.77mg
- Calcium: 148.77mg
- Potassium: 87.17mg
- Iron: 1.24mg
- Vitamin A: 91.10µg
- Vitamin C: 0.16mg
Expert Advice for Perfecting Cheddar and Thyme Cornbread
To ensure your cornbread has a moist and tender crumb, avoid overmixing the batter. Overmixing can lead to the development of gluten, which will make the cornbread tough. Just stir until the dry and wet ingredients are just combined. Small lumps in the batter are perfectly fine and will disappear during baking.
Time-Saving Hacks for This Cornbread Recipe
Prep ahead: Measure and prepare all the ingredients beforehand to streamline the cooking process.
Use a food processor: Utilize a food processor to quickly combine the dry ingredients and incorporate the butter for the cornbread batter.
Double the batch: Consider making a larger batch and freezing the extra portions for future use, saving time on preparation in the long run.
Bake in muffin tins: Opt for baking the cornbread in muffin tins for individual servings, reducing the overall baking time.
Quick mix: Mix the wet and dry ingredients swiftly, just until combined, to avoid overmixing and save time.
Substitute Ingredients For Savory Cornbread with Cheddar and Thyme Recipe
- all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra fiber to the cornbread, giving it a heartier texture and a slightly different taste.
- yellow corn meal - Substitute with polenta: Polenta can be used as a substitute for cornmeal, providing a coarser texture and a slightly different flavor to the cornbread.
- baking powder - Substitute with baking soda and cream of tartar: Baking soda and cream of tartar can be used as a substitute for baking powder, providing the necessary leavening agents for the cornbread.
- fresh thyme - Substitute with dried thyme: Dried thyme can be used as a substitute for fresh thyme, providing a similar flavor with a slightly more concentrated taste.
- frozen corn kernels - Substitute with canned corn: Canned corn can be used as a substitute for frozen corn kernels, providing a similar sweet and juicy texture to the cornbread.
- grated sharp cheddar cheese - Substitute with gruyère cheese: Gruyère cheese can be used as a substitute for cheddar, providing a nuttier and slightly sweeter flavor to the cornbread.
- milk - Substitute with buttermilk: Buttermilk can be used as a substitute for milk, providing a tangy flavor and tender texture to the cornbread.
- unsalted butter - Substitute with vegetable oil: Vegetable oil can be used as a substitute for butter, providing moisture and a lighter texture to the cornbread.
Essential Equipment for Making Savory Cornbread
Mixing bowl: A mixing bowl is essential for combining the dry and wet ingredients together.
Baking dish: A baking dish, preferably a 9-inch square glass or metal one, is needed to bake the cornbread.
Wire whisk: A wire whisk is used to break up the eggs and combine them with the milk for the wet mixture.
Wooden spoon or rubber spatula: These are used to stir the wet and dry ingredients together, ensuring they are just combined without overmixing.
Nonstick cooking spray: Nonstick cooking spray is used to grease the baking dish, preventing the cornbread from sticking.
Foil: Foil is used to wrap the cornbread for storage and reheating.
Oven: The oven is used to bake the cornbread at 400°F until it is puffed and lightly golden.
Food processor: A food processor is not required for this recipe.
Storing and Freezing Savory Cornbread for Later
Allow the cornbread to cool completely before storing or freezing. This will prevent moisture from accumulating and making the bread soggy.
To store at room temperature, wrap the cornbread tightly in plastic wrap or aluminum foil. It will keep for up to 2 days at room temperature.
For longer storage, place the wrapped cornbread in an airtight container or resealable plastic bag. It will keep in the refrigerator for up to 1 week.
To freeze the cornbread:
- Wrap the cooled cornbread tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container or resealable plastic bag.
- Label the package with the date and contents.
- Cornbread can be frozen for up to 3 months.
To reheat frozen cornbread:
- Preheat the oven to 350°F (175°C).
- Remove the cornbread from the freezer and unwrap it.
- Place the cornbread on a baking sheet and cover it loosely with foil.
- Bake for 15-20 minutes, or until heated through.
- Remove the foil during the last 5 minutes of baking to crisp up the top, if desired.
If you prefer to reheat individual portions, you can wrap the cornbread slices in damp paper towels and microwave them for 20-30 seconds, or until heated through.
To maintain the best texture, avoid refrigerating the cornbread, as it can become dry and crumbly. Room temperature or freezing are the preferred storage methods.
Reheating Leftover Cornbread: Tips and Tricks
To reheat leftover savory cheddar and thyme cornbread, preheat your oven to 350°F. Wrap the cornbread in aluminum foil and place it on a baking sheet. Bake for 10-15 minutes, or until heated through. The foil will help keep the cornbread moist and prevent it from drying out.
Another option is to reheat the cornbread in a skillet on the stovetop. Place a small amount of butter in the skillet and heat over medium heat. Add the cornbread and cover the skillet with a lid. Heat for 3-5 minutes on each side, or until warmed through and slightly crispy on the outside.
For a quick and easy method, you can also reheat the cornbread in the microwave. Place a damp paper towel over the cornbread and microwave on high for 20-30 seconds, or until heated through. Be careful not to overheat, as this can cause the cornbread to become tough and rubbery.
If you have a toaster oven, you can reheat the cornbread by placing it directly on the rack and toasting for 2-3 minutes, or until heated through and slightly crispy on the outside. This method works well for smaller pieces of cornbread.
For a unique twist, try slicing the leftover cornbread and using it as a base for savory French toast. Dip the slices in a mixture of beaten eggs, milk, and your favorite herbs and spices, then cook in a skillet with butter until golden brown on both sides. Serve with a side of crispy bacon or sausage for a delicious and satisfying breakfast or brunch.
Fascinating Trivia About Cornbread
The recipe contains cheddar cheese and thyme, which are both excellent sources of flavor and nutrients.
Budget-Friendly: Is This Cornbread Recipe Cost-Effective?
This savory cheddar and thyme cornbread recipe is quite cost-effective for a household. The ingredients, including cornmeal, thyme, and cheddar cheese, are affordable and readily available. The recipe yields a delicious and satisfying dish, making it a great value for money. The approximate cost for a household of four people is around $10, making it a budget-friendly option. The overall verdict rating for this recipe is 9 out of 10, considering its affordability, flavor, and versatility.
Is This Cornbread Recipe Healthy or Unhealthy?
This savory cheddar and thyme cornbread recipe, while delicious, leans more towards the unhealthy side due to several factors:
- The recipe uses all-purpose flour and cornmeal, which are refined carbohydrates that can cause blood sugar spikes and provide fewer nutrients compared to whole grain alternatives.
- The addition of 1¼ tsp salt and 2½ tbsp sugar contributes to the high sodium and added sugar content of the dish.
- Using 1 cup of grated sharp cheddar cheese and ½ cup of unsalted butter significantly increases the saturated fat content, which can be detrimental to heart health when consumed in excess.
To make this recipe healthier, consider the following modifications:
- Replace half of the all-purpose flour with whole wheat flour to increase the fiber content and provide more nutrients.
- Reduce the amount of salt to 1 tsp and sugar to 1 tbsp to decrease the sodium and added sugar content.
- Use reduced-fat cheddar cheese and decrease the amount to ¾ cup to lower the saturated fat content.
- Replace half of the unsalted butter with Greek yogurt or applesauce to reduce the overall fat content while maintaining moisture.
- Increase the amount of frozen corn kernels to 1 cup and add other vegetables like diced bell peppers or jalapeños to boost the nutrient content and add more flavor and texture to the cornbread.
The Editor's Take on Savory Cheddar and Thyme Cornbread
This savory cheddar and thyme cornbread recipe is a delightful twist on traditional cornbread. The combination of sharp cheddar, fresh thyme, and sweet corn creates a harmonious blend of flavors. The texture is moist and the cheese adds a rich, savory element. The recipe's simplicity makes it accessible for home cooks, and the freezer-friendly option allows for convenient meal planning. It's a versatile dish that can be enjoyed as a side or a standalone snack. Overall, this recipe is a winner and is sure to impress with its delicious taste and comforting aroma.
Why trust this Savory Cornbread with Cheddar and Thyme Recipe:
This savory cheddar and thyme cornbread recipe is a delightful blend of cheddar cheese, thyme, and cornmeal. The combination of these ingredients creates a rich, flavorful cornbread that is perfect for any occasion. The addition of fresh thyme adds a fragrant and earthy note, while the sharp cheddar cheese provides a deliciously tangy flavor. The use of frozen corn kernels adds a pop of sweetness and texture, making this cornbread a delightful treat. Trust this recipe for a delightful, savory cornbread experience.
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