Savory Cornbread

Submitted by: LINDA MOLL

BY: JENNIFER SEGAL

This Northern-style cornbread is cakier than its Southern cousin. It’s the perfect side to any Southwestern or BBQ dish.

SAVORY CORNBREAD W/ CHEDDAR & THYME

Servings: 16 2-inch squares
Total Time: 45 Minutes

Ingredients:

• 1 1/2 cups all-purpose flour, spooned into a 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

Instructions:

• 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.