Name: Savory Cornbread with Cheddar and Thyme Recipe
Prep time: 10 min
Cook time: 45 min
Yield: 16
Ingredients: 1½ cup all-purpose flour; 1 cup Yellow corn meal; 1 tbsp baking powder; 1¼ tsp salt; 2½ tbsp sugar; 2 tsp Fresh Thyme; ¾ cup frozen corn kernels; 1 cup grated sharp cheddar cheese; 1¼ cup milk; 2 large eggs; ½ cup unsalted butter

savory cornbread with cheddar and thyme recipe

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!

Preparation: 10 minutes

Cooking: 45 minutes

Total: 55 minutes

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

Preheat the oven to 400 degrees F. Spray a 9-inch square 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.
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.