Wednesday, January 22, 2014

Cheddar and Thyme Cornbread Loaf


We're polar vortexing again!  Or maybe it's just January in New York.  Piles of snow and single digit temperatures means we're staying inside.  I put a pot of soup on the stove and this cornbread in the oven.  I'm sure the supermarket was packed with "panic shoppers" buying all the bread and milk.  But we're not exactly in the sticks here in Manhattan and I know the market will get a new supply truck within a day or two.  I'm pretty sure we have enough supplies to maintain us for a couple of days without having to eat the dog.  Actually, I'm pretty sure we have enough supplies to keep us, and the dog, fed till spring.

Cheddar and Thyme Cornbread Loaf
One of my pantry staples is cornmeal but Brian and I don't always agree on cornbread.  He likes his sweet, moist and plain and he's not a big fan of experimentation.  I like his version just fine but I do like to play with different flavors and combinations.  This one hits a much more savory note and feels heartier.  Perfect for that pot of soup or, perhaps, a great beef stew.  Enjoy!















Ingredients
1 1/2 Cups cornmeal
3/4 Cup all purpose flour
2 Tablespoons sugar
1 1/2 Teaspoons baking powder
1 Teaspoon salt
1/2 Teaspoon baking soda
1 Egg
1 3/4 Cup milk
1 Stick unsalted butter, melted
1 Cup sharp cheddar cheese, grated
1 Tablespoon fresh thyme leaves

Cheddar and Thyme Cornbread Loaf
In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda.  In a separate bowl, combine the egg, milk and melted butter.  Whisk the wet ingredients into the dry and then fold in the cheddar cheese and thyme leaves.

Pour into a buttered loaf pan and bake in a pre-heated 400 degree oven for 25-30 minutes or until a tester comes out clean.  Makes approximately 10 servings.

14 comments:

  1. dc is pretty miserable as well, gross and slushy. This corn bread looks perfect to pair with a hearty soup in this cold, good luck with the restock! I went out yesterday morning right as stores opened before the snow started to avoid the crazies!

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  2. I love any style of cornbread and this looks and sounds amazing! Great recipe :)

    Happy Blogging!
    Happy Valley Chow

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  3. Hope you're staying warm! How much snow did you guys get up that way. We got close to 10 inches here outside of Philly. Blah.



    This cornbread looks amazing. Cornbread is one of my favorite foods, and cheese makes it so much better! Yum!

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    1. Thanks! I think we got close to that same amount. It started yesterday morning and stopped sometime during the night. The single digit temps aren't helping. Stay warm. Is it spring yet??

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  4. I can't get over how freezing cold and snowy it is in your part of the world, Anita! Stay inside and stay warm! Baking and eating many loaves of this gorgeous, delicious cornbread is a good idea. I love your addition of thyme and cheddar!

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  5. I love cornbread. I switch it up from more savory versions to sweetened. I just had some honey cornbread tonight that was fabulous. I will be trying your cheddar version soon. Stay warm!!

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  6. 1-its cold. I do not like it. ugh.
    2-This cornbread looks like the best I've ever seen! So dense and love the cheddar and thyme!!

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  7. I love this! I've never had cornbread in a loaf! So perfect to pair with soup!

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  8. I'm with Brian, I love sweet cornbread. Not to say I won't experiment but I still like to put it on the sweeter side when I add stuff. I do like the addition of thyme to it. That's been my go-to winter herb lately.

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  9. I saw this and thought it looked good...Then I saw the suggested other recipe of "skillet whole wheat cheesy cornbread", and OH MY GOD. Holy Mother of Yum.

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  10. Oooh, I love the idea of a cornbread loaf. Especially one with cheddar!

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  11. I love adding things to my cornbread, especially cheese! Next time there will also be thyme. :)

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  12. mmm looks delicious, love this recipe, I'll try.

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  13. I love cheese in my cornbread - I'm going to have to try some thyme with it next time!

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