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 have never had cornbread with so much flavour! All the flavours pair nicely together for a wonderful, moist cornbread. This recipe is delicious and easy to make. Thank you for sharing Jenn!
This recipe is excellent! I used a small amount of the melted butter to grease the glass baking dish instead of the nonstick cooking spray. I also used fresh corn. One ear of corn was enough for three quarters of a cup. A perfect blend of flavors! A nice crusty on the outside and moist and flavorful on the inside.
My garden is happy with a very healthy robust thyme plant this year! Fresh corn
and farm eggs added to this cornbread
recipe was just the thing! Yellow
mellow is this treat. Serve warm and
bring on the chili!!!
The depth of flavors was amazing! I served this to house guests for dinner along with your Chicken Chili with White Beans and everyone requested leftovers for lunch the next day! Thank you!
This is my ‘go-to’ recipe for cornbread. I love it paired with delicious beef or chicken stew!
My family loved this ! They really liked the savory combination of corn and cheese and the subtle flavour of thyme.
I thought the bread could have been cooked a bit longer which can be easily done the next time.
Absolutely delicious and easy cornbread. The corn, the cheddar cheese and, interestingly, the thyme all set it apart from other cornbreads I’ve tried. Love it and it will probably become my go-to cornbread recipe from now on!
This is the third cornbread recipe I’ve tried lately and I think I’ve found a winner! I really love the texture of the bread- not as crumbly as other recipes that have equal amounts of flour and cornmeal. I also love the addition of thyme. I know that this will now be my ‘go to’ recipe for a more savoury cornbread. Thanks!
(I should mention, I did add one grated zucchini as I had some that needed to be used.)
Made this recipe recently along with a big pot of improvised no-recipe veggie chili. It was easy, tender, and flavorful. I subbed some chopped scallions and jalepenos for the thyme to give it a kick. This might be my new go-to cornbread recipe!
I made this yesterday for dinner and we all LOVED it. This will become a staple for my family. Thank you!