Honey Cornbread with Thyme
Moist cornbread infused with honey and thyme flavors, made tender by adding yogurt to the batter.
Servings: 16
Calories: 106.8kcal
Equipment
- Kitchen scale (if you weigh the flour)
- Large mixing bowl
- Whisk
Ingredients
- 1 cup all-purpose flour (4.5 ounces if you weigh the flour)
- 1 cup medium grain cornmeal
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- 2 teaspoons fresh thyme leaves
- ¾ cup plain non-fat yogurt
- ½ cup buttermilk
- 2 large eggs
- 3 tablespoons honey
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat the oven to 350 degrees F. Butter an 8" X 8" baking dish.
- Combine the dry ingredients in a large bowl, and whisk together.
- Combine the wet ingredients in the bowl of a standing mixer and mix on medium high for 2 minutes. Pour into the dry ingredients and mix together with a spatula or large spoon only until all the ingredients come together into a batter.
- Pour the batter into the buttered baking dish, and bake for 35 minutes, or until a knife inserted into the middle comes out clean.
- Serve warm with a drizzle of honey, or butter, or both.
Nutrition
Calories: 106.8kcal | Carbohydrates: 17.9g | Protein: 3.5g | Fat: 2.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.2g | Trans Fat: 0.003g | Cholesterol: 24.3mg | Sodium: 365.8mg | Potassium: 92.1mg | Fiber: 1.2g | Sugar: 4.7g | Vitamin A: 58.8IU | Vitamin C: 0.5mg | Calcium: 67.5mg | Iron: 0.9mg