Savory Cornbread with Cheddar & Thyme
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This Northern-style cornbread is cakier than its Southern cousin. It’s the perfect side to any Southwestern or BBQ dish.
When it comes to cornbread, there are two devout camps: the Southerners and the Northerners, and both are passionate about their cornbread. I’ve lived most of my life in the DC area – right smack in the middle – so I could really go either way. There’s nothing quite like a crispy, thin wedge of authentic Southern cornbread from a cast iron skillet, but this Northern-style cornbread is just as special. It has a high flour-to-cornmeal ratio, which makes it cakier than its Southern cousin, and it’s made in a cake pan as opposed to a skillet. It’s moist, not too crumbly, and has wonderful – albeit subtle – flavor from the addition of corn, Cheddar cheese, and fresh thyme. I think you’ll enjoy it, no matter which camp you’re in.
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Savory Cornbread with Cheddar & Thyme
This Northern-style cornbread is cakier than its Southern cousin. It’s the perfect side to any Southwestern or BBQ dish.
Ingredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1¼ teaspoons salt
- 2½ tablespoons sugar
- 2 teaspoons finely chopped fresh thyme
- ¾ cup frozen corn kernels (no need to thaw; just be sure they are not stuck together)
- 1 cup grated sharp Cheddar cheese
- 1¼ cups milk
- 2 large eggs
- 1 stick (½ cup) unsalted butter, melted and slightly cooled
Instructions
- Preheat the oven to 400°F. Spray a 9-inch square glass or metal baking dish with nonstick cooking spray.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
- In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix. Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut into pieces and serve warm. Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes.
- Freezer-Friendly Instructions: The cornbread can be frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, just wrap in foil and warm it in a 350°F oven until hot.
Nutrition Information
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- Per serving (16 servings)
- Calories: 199
- Fat: 10 g
- Saturated fat: 6 g
- Carbohydrates: 22 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 167 mg
- Cholesterol: 49 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I just made this and it turned out super yummy! Served it with some chili that I made last night. I didn’t have fresh thyme or white cheddar cheese, so I used 1 tsp of dried thyme and sharp cheddar cheese. I also just ate 4 pieces.. :-/
I made this for Father’s Day dinner, and have to say it was WONDERFUL. The corn in it, the fresh thyme, everything made it a savory and delicious cornbread. YUM!
Hello..i would like to try this out but i have a few questions before..
do u use US cup or metric cup?
also i do not have specified pan size, would it be ok if i bake it in a medium size loaf pan?
plz reply asap because i wanna try this 🙂
thx
my grandpa would have a conniption fit if i served this to him, but i personally don’t mind a fluffy, sweeter, CHEESY cornbread from time to time. beautiful work!
This cornbread looks insanely delicious. You’re right, this would make a great accompiant to chili.
I just found your blog and realy enjoy it.
hello..do u use metric cup or US cup? because i am going to convert it in grams
Gosh I just love your pics! Yum! I ma going to try this Thursday! (chili day!)
I was making Chicken and White Bean Chili when I ran into your post so I made the cornbread too! Simply PERFECT as a muffin too! I blogged about it here: http://www.sisboomblog.com/2010/02/corn-muffins-when-did-i-eat-corn.html
Thank you!!! Trevor.
I live in Virginia. My mom and her family are all from North Carolina. Yet somehow we all LOVE northern cornbread! We like it sweet, soft, and cakey!! 😀 This looks so delicious!
I made this tonight with some black bean soup and they were a great pair. This cornbread is incredibly delicious, so moist and flavorful. I love the whole corn which adds yummy texture. Bravo!!!