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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Familiar bread recipes taste brand new with the addition of even a small spoonful of herbs. Stir them in right before baking. Ingredients:
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 |
1 egg |
1/2 cup fresh corn kernels (about 1 ear) |
1 1/2 tablespoons fresh thyme leaves |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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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