Lemon-Thyme Cornmeal Quick Bread

For the best texture, be sure to choose regular or finely ground cornmeal. Avoid stone-ground cornmeal, as it is too coarse for this delicate bread.

Yield: 12 servings (serving size: 1 slice)

Ingredients

• 1.5  ounces  all-purpose flour (about 1/3 cup)
• 1  cup  fine yellow cornmeal
• 1  teaspoon  baking powder
• 3/4  teaspoon  kosher salt
• 3/4  cup  egg substitute
• 2/3  cup  sugar
• 1/3  cup  plus 2 tablespoons canola oil
• 1  tablespoon  chopped fresh thyme
• 1  tablespoon  grated lemon rind
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  pine nuts, toasted and divided
• Cooking spray
• 1  tablespoon  butter, melted

Preparation

1. Preheat oven to 325°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring mixture with a whisk.

3. Place egg substitute, sugar, and oil in a large bowl; beat with a mixer at medium-high speed 1 minute or until well blended. Add thyme, rind, and juice; beat at low speed until combined. Add flour mixture; beat just until combined. Chop 1 tablespoon nuts; stir into batter.

4. Pour batter into a 9 x 5–inch loaf pan coated with cooking spray. Sprinkle evenly with remaining 1 tablespoon whole nuts. Bake at 325° for 30 minutes. Remove pan from oven (do not turn oven off). Drizzle butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information

Calories:

207

Fat:

10.5g (sat 1.3g,mono 5.6g,poly 3.1g)

Protein:

3g

Carbohydrate:

2.3g

Fiber:

0.6g

Cholesterol:

3mg

Iron:

0.9mg

Sodium:

188mg

Calcium:

36mg