Monday, April 13, 2015

Lemon and Thyme Sweet Cornmeal Loaf

Lemon and Thyme Sweet Cornmeal Loaf

I keep a notebook full of recipe ideas and every week I look through to see what I feel like experimenting with. Some recipes keep getting moved to the bottom of the pile for one reason or another, sometimes because they're a bit complex. This one, however, stayed in the pile way too long for such a simple recipe. And now that I've made it, I can say it will be making repeat appearances.

Lemon and Thyme Sweet Cornmeal Loaf
Cornmeal adds a wonderful little crunch to baked goods and I like the play on textures between the flour and the corn. I've seen pound cake recipes that use a bit of cornmeal but I wanted a simple quick bread.

It's sweet but not overly so which leaves room for some preserves. And the blend of fresh lemon zest and savory thyme hits just the right note. I'd say this is more breakfast or afternoon snack with tea than dessert. Either works for me. Enjoy!









Lemon and Thyme Sweet Cornmeal Loaf
by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ingredients (10 Servings)
  • 2 Eggs
  • 1 Cup sugar
  • 1 Stick unsalted butter, at room temperature
  • 1 Container (approx. 7 oz.) Greek style yogurt
  • Zest of two lemons
  • 1 1/2 Cups all purpose flour
  • 1/2 Cup cornmeal
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 2 Tablespoons fresh thyme leaves
Instructions
Lemon and Thyme Sweet Cornmeal Loaf
Pre-heat the oven to 350 degrees and butter and flour a loaf pan. (I also placed a sheet of parchment paper in there for easy removal.)

Add the eggs and sugar to a large mixing bowl and beat together using a stand or hand mixer. Beat in the butter, yogurt and lemon zest until everything is well mixed.

In a separate bowl, sift together the flour, cornmeal, baking soda, baking powder and salt. Slowly mix the dry ingredients into the wet and pour the batter into the prepared pan.

Bake for 45 - 50 minutes or until a cake tester comes out clean.

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7 comments:

  1. Absolutely stunning! I love cornbread in any form!

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  2. You had me at thyme. You sealed it with cornmeal. Pinned.

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  3. One of my favorite things ever is seeing a recipe that looks beautiful, then looking at the ingredients list and realizing you have ALL of the ingredients, on hand, right now! This would be the perfect way to use up that bit of cornmeal that just keeps hanging out, unloved, in my pantry :)

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  4. Sounds so good. Thank you.

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  5. I too have all these ingredients on hand...going to bake this up tomorrow! Kudos to another great recipe. Lemon and thyme are a wonderful combo.

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  6. I can't decide whether I want this for breakfast, a snack, or dessert, which I guess means I'm having it for all three. Oh darn.

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  7. I love cornbread in all it's forms. I can see honey in it too as the sugar - maybe not all of it, that would be a LOT of honey :-). But this would be great anytime of day for snacking!

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