Yellow Corn Bread with Buttermilk and Thyme
4
Points®
Temps total: 40 min • Préparation: 10 min • Cuisson: 20 min • Portions: 12 • Difficulté: Facile
Buttermilk is a baker’s secret to tender, flavourful corn bread. We suggest using stoneground yellow cornmeal in this recipe, but you can use white cornmeal (favoured in the South) interchangeably.
Ingrédients
Cooking spray
3 spray(s)
Yellow cornmeal
1¼ cup(s), preferably stoneground
All-purpose flour
¾ cup(s)
Sugar
4 tsp(s)
Baking powder
2 tsp(s)
Baking soda
½ tsp(s)
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s)
1% low-fat buttermilk
1 cup(s)
Raw egg
1 large
Canola oil
2 tbsp(s)
Frozen corn
1 cup(s), thawed and drained
Fresh thyme
1 tbsp(s)
Sea salt
½ tsp(s), flaky variety (optional)
Instructions
1
Preheat oven to 400°F. Spray 8-inch square baking pan with nonstick spray. Set aside.
2
Whisk together cornmeal, flour, sugar, baking powder, baking soda, fine salt, and pepper in large bowl. Beat buttermilk, egg, and oil in small bowl until mixed well. Add buttermilk mixture to cornmeal mixture, stirring just until cornmeal mixture is moistened; fold in corn and thyme. Pour into prepared baking pan. Sprinkle with flaky sea salt (if using).
3
Bake until golden brown and toothpick inserted into center comes out clean, about 20 minutes. Let cool in pan on wire rack 10 minutes. Cut into 12 pieces. Serve warm.
4
Serving size: 1 piece
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