Man, nothing beats southern food. One of my favorite southern sides is a solid chunk of corn bread. It’s savory with a bit of sweetness and works great to mop up chili and neglected BBQ sauce. Every time I make corn bead I try to do it a little differently. Ideally, I like a super moist cornbread that leans more toward the sweet side and has full corn kernels throughout it. This corn bread is none of those things. However, I was presently surprised by an unintended result. Southern Thyme Corn Bread falls more on the dry side but still stays together as a chunk without crumbling. Thyme pushes this cornbread to the savory realm with herbed intensity. I loved putting bites of chicken drenched in Sweet Baby Rays on top of it. If you’re looking for something more than a basic recipe, give thyme some time in your next corn bread (I couldn’t resist.) Enjoy!
Southern Thyme Corn Bread
Adapted From: Cooking Light
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk
2 tablespoons canola oil
1 1/2 tablespoons fresh thyme leaves
1. Preheat oven to 350°.
2. Combine flour, cornmeal, sugar, baking soda, and salt in a bowl. Make a well in center of mixture.
3. Combine buttermilk, oil, and egg in another bowl; stir in corn and thyme.
4. Add buttermilk mixture to flour mixture; stir just until moist.
5. 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.
Note: I used corn flour instead of corn meal because it provided a smoother texture. However, it is expensive and difficult to find (I had it to make Corn Cookies) so going with the corn meal should work just fine!
Photo by: Zac Wolf Photography