Description
This Cheddar Cornbread with Thyme recipe is a savory twist on classic cornbread, featuring the richness of cheddar cheese and the earthy aroma of fresh thyme. Perfectly moist and flavorful, this cornbread makes a delightful side dish for any meal.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted unsalted butter (plus extra for greasing)
- 1 tablespoon honey
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish or cast-iron skillet with butter.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and thyme.
- Combine wet ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, and honey.
- Combine ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese.
- Bake: Pour the batter into the prepared dish, smooth the top, and bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.
- Serve: Cool slightly before slicing and serving.
Notes
- Serve warm with extra butter or drizzle with honey.
- For a spicy kick, stir in 1 minced jalapeño or a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
