Cheddar Cornbread with Thyme
This savory, golden cheddar cornbread is the perfect side for chili, BBQ, or any Southwest-inspired meal.
Foto: Once Upon a ChefBahan-bahan
- 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
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
Langkah-langkah
Preheat the oven to 400°F (205°C). Spray a 9-in (23-cm) 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 to 15 minutes.
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