Thyme Corn Bread

Familiar bread recipes taste brand new with the addition of even a small spoonful of herbs. Stir them in right before baking.

Yield: 9 servings (serving size: 1 piece)

Ingredients

• 4.5  ounces  all-purpose flour (about 1 cup)
• 3/4  cup  yellow cornmeal
• 1  tablespoon  sugar
• 1  teaspoon  baking soda
• 3/4  teaspoon  salt
• 3/4  cup  reduced-fat buttermilk
• 2  tablespoons  canola oil
• 1  egg
• 1/2  cup  fresh corn kernels (about 1 ear)
• 1 1/2  tablespoons  fresh thyme leaves
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking soda, and salt in a bowl. Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl; stir in corn and thyme. Add buttermilk mixture to flour mixture; stir just until moist.

3. Spoon batter into an 8-inch square baking pan lightly coated with cooking spray. Bake at 350° for 25 minutes or until corn bread is lightly browned and begins to pull away from sides of pan. Cool in pan 5 minutes on a wire rack.

Nutritional Information

Calories:

161

Fat:

4.4g (sat 0.7g,mono 2.3g,poly 1.1g)

Protein:

4.2g

Carbohydrate:

25.5g

Fiber:

0.9g

Cholesterol:

25mg

Iron:

1.1mg

Sodium:

364mg

Calcium:

39mg