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Lemon Thyme Cornbread
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Description
Lemon Thyme Cornbread has been in my own personal recipe stack for years. This cornbread is tender with just the right amount of crumb.
Ingredients
- ¼ cups Olive Oil
- ¾ cups Non-dairy Milk
- ¼ cups Lemon Juice
- 1 whole Egg
- 1 cup Cornmeal
- ½ cups Sugar
- 1 teaspoon Baking Soda
- 2 teaspoons Cream Of Tartar
- ¼ teaspoons Kosher Salt
- 1 teaspoon Thyme
- 1 cup Flour
Preparation
Preheat oven to 375ºF. Lightly grease an 8×8 baking pan. Assemble your ingredients.
In a large mixing bowl, add olive oil, milk, lemon juice and egg. Whisk to combine. Add cornmeal, sugar, baking soda, cream of tartar, kosher salt and thyme. Whisk to combine. Add flour and fold it in until evenly mixed.
Pour batter into prepared pan. Bake at 375ºF for 25–30 minutes. It is normal for the top to crack. Cornbread is done when a gentle press on the center does not make an indent.
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