Savory Cornbread with Cheddar & Thyme

• servings: 16 servings
• total time: 45 minutes

Ingredients

1½ cups all-purpose flour, spooned into measuring cup and leveled-off

1 cup yellow cornmeal

1 tablespoon baking powder

1¼ teaspoons salt

2½ tablespoons sugar

2 teaspoons finely chopped fresh thyme

¾ cup frozen corn kernels (no need to thaw; just be sure they are not stuck together)

1 cup grated sharp Cheddar cheese

1¼ cups milk

2 large eggs

1 stick (½ cup) unsalted butter, melted and slightly cooled

Directions

Preheat the oven to 400°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 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.

Nutrition

• Calories: 199
• Total Fat: 10 g
• Saturated Fat: 6 g
• Cholesterol: 49 mg
• Sodium: 167 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 5 g