Thyme Corn Bread

  • 4.5 ounces’ all-purpose flour (about 1 cup)
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup reduced-fat buttermilk
  • 2 tablespoons canola oil
  • egg
  • 1/2 cup fresh corn kernels (about 1 ear)
  • 1 1/2 tablespoons fresh thyme leaves
  • Cooking spray

Preheat oven to 350°. Weigh or lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking soda, and salt in a bowl. Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl; stir in corn and thyme. Add buttermilk mixture to flour mixture; stir just until moist.

Spoon batter into an 8-inch square baking pan lightly coated with cooking spray. Bake at 350° for 25 minutes or until corn bread is lightly browned and begins to pull away from sides of pan. Cool in pan 5 minutes on a wire rack.

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