Cheddar Cornbread with Thyme
A delightful blend of sharp cheddar cheese and fresh thyme, this Cheddar Cornbread is a comforting dish perfect for any meal.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Creates a soft and fluffy base.
- 1 cup yellow cornmeal Adds texture and sweetness.
- 1 tablespoon baking powder Crucial for a light texture.
- 1.25 teaspoons salt Enhances overall flavor.
- 2.5 tablespoons sugar Balances savory notes.
- 2 teaspoons finely chopped fresh thyme Adds depth of flavor.
Wet Ingredients
- 0.75 cups frozen corn kernels No need to thaw.
- 1 cup grated sharp Cheddar cheese Provides richness and sharpness.
- 1.25 cups milk Contributes to moistness.
- 2 large eggs Binds ingredients together.
- 0.5 cups unsalted butter, melted and cooled slightly Adds richness.
Instructions
Preparation
- Preheat your oven to 400°F (205°C).
- Prepare a 9-inch square baking dish with nonstick cooking spray.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, salt, sugar, and thyme.
Mixing
- Gently stir in the frozen corn and grated Cheddar cheese.
- In a separate bowl, whisk the eggs and then combine with the milk.
- Pour the wet mixture and melted butter into the dry ingredients and stir until just combined.
Baking
- Transfer the batter to the prepared baking dish and smooth the top.
- Bake for about 30 minutes or until puffed and lightly golden.
- Cool slightly in the pan on a wire rack before cutting.
Notes
For added flavor, consider adding jalapeños or mixing various cheeses. Store leftovers wrapped in foil at room temperature for one to two days, or freeze for up to three months.