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Cheddar and Thyme Cornbread Loaf

by on January 22, 2014 in Breads, Cornbreads January 22, 2014 BreadsCornbreads
See post on Anita at Hungry Couple’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A heartier and more savory version of cornbread that’s perfect with soups and stews.

Ingredients

  • 1-½ cup Cornmeal
  • ¾ cups All-purpose Flour
  • 2 Tablespoons Sugar
  • 1-½ teaspoon Baking Powder
  • 1 teaspoon Salt
  • ½ teaspoons Baking Soda
  • 1 whole Egg
  • 1-¾ cup Milk
  • 1 stick Unsalted Butter, melted
  • 1 cup Sharp Cheddar Cheese, Grated
  • 1 Tablespoon Fresh Thyme Leaves

Preparation

Preheat the oven to 400 F and grease a standard (9″ x 5″) loaf pan.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the egg, milk and melted butter. Whisk the wet ingredients into the dry and then fold in the cheddar cheese and thyme leaves.

Pour the batter into the loaf pan, smooth the top, put it into the oven and bake for 25-30 minutes or until a tester inserted in the center of the loaf comes out clean.

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2 Reviews

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Katherine on 2.4.2014

Made this without the thyme and it is a great basic cornbread recipe! It it dense and moist and just a little sweet. No more crumbly cornbread for me!

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Cinnie Martin on 2.3.2014

I’d never tried American cornbread before (yours is more like a cake whereas ours is a traditional bread loaf) and I have to say it is quite nice, really moist and tasty ! I substituted the thyme with spring onions. if I was to make it again I would probably use fine polenta (cornmeal to us).

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