Savory Cheddar Thyme Cornbread

Hi All!

This recipe was delicious! I wish it could be used as a main dish because it was so tasty and full of flavor...Oh wait, I did have it as a main dish when I found out I couldn't swallow the cold Tilapia! Boy was it good! Since the recipe calls for a whole stick of butter I couldn't bring myself to add more butter to it, but that would have been heavenly! Matt thought this was amazing and snacked on it for days until Clifford our Weimeraner decided to counter surf when we were not home and finished the pan off for us. We're starting to think we should probably put most baked goods up higher because Clifford is a carb hound. If its bread, bread based or even just a baked good, he is all over it!

Let me tell you too that Clifford is 13 years old. Most dogs of his breed only last until 12 so goes to show you scarfing an occasional loaf of bread of 1/4 pan of cornbread can't be too bad for you! About 4 years ago Matt made toast for himself for breakfast but didn't put the bread up. We came home to a happy dog and an empty ripped open bread bag. That night we went out and bought a whole new loaf of bread. Next day Matt did the same thing and left the bread out, though he pushed it all the way to the back of the counter. Nothing deters a determined Weimeraner! Clifford got the bag and proceeded to eat the whole loaf, again. Moral of the story, don't have dogs whose nose is the same height as the counter when they lift their heads up. The second moral of the story is counter surfing may prolong your dogs life, haha!

Enough stories and onto this fantastic recipe! Here is the original link:
http://www.onceuponachef.com/2010/02/savory-cornbread-with-cheddar-thyme.html

I did not use fresh thyme because I wanted to see if dried would work just in case I make this in the dead of winter when there is no fresh thyme to be found. Annnnndddd....It worked just fine! This would be really good paired with a hearty stew, some chili (though you may want to take out the thyme for that...) or the best would be with some fresh venison!

Savory Cheddar Thyme Cornbread

Ingredients:
1 ½ cups unbleached all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 ¼ teaspoons salt
2 ½ tablespoons sugar
2 teaspoons dried thyme, finely chopped
¾ cup frozen corn (no need to thaw, just be sure kernels are not stuck together)
1 cup freshly grated white sharp Cheddar cheese (I used Trader Joe's Unexpected cheddar)
1 ¼ cup milk (I use skim)
2 large eggs
1 stick (8 Tbs)  unsalted butter, melted and slightly cooled

  Preheat oven to 400 degrees and adjust rack to middle position. Spray a 9-inch glass or metal baking dish with nonstick cooking spray.

 In a large bowl, whisk flour, cornmeal, baking powder, salt, sugar and thyme until well combined.

Sugar! Although you can do without adding sugar it really makes it taste nice!

Stir in corn and cheese.

Make wet mixture: In a small bowl, break up eggs with a wire whisk, then add milk and whisk to combine.

Add wet mixture and melted butter to dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not over mix.

Budda (aka butter)

This needs to be stirred more!

Pour batter into prepared baking dish and smooth surface with back of spoon or spatula.

Bake for about 30 minutes, or until puffed and lightly golden.

Cool slightly in pan on wire rack. Cut into pieces and serve warm.

YUM! Eat it warm and you'll be in heaven!

Well, as promised, here is the recipe for the Savory Thyme and Cheddar Cornbread and it was fabulous! Just the right consistency (just a bit crumbly but still moist).  And it will be a welcome addition to any meal this winter when I need a bit of comfort food or a great addition to a Stout stew.
Happy eating!