Savoury Cornbread with Thyme

Recently when I was at Montana’s Cookhouse and Grill, I got cornbread served with my meal.  I really enjoyed it, and actually ended up eating my brother’s piece as well!  (Usually he manages to finish his meals without my help!)  I got to thinking: why couldn’t I bake cornbread at home?  Why does it have to be a treat enjoyed only at Southern restaurants?  So, one day at the local general store, I grabbed a bag of yellow cornmeal on a whim.  Since some of us try to avoid wheat, I hoped maybe I could use cornmeal to bake something wheat-free.

Moist and fluffy cornbread!
See how light and fluffy it is?!

I also had a package of not-so-fresh thyme in the fridge that needed to be used, and those fresh herbs are way too expensive to waste.  Besides, I love the flavour of thyme, and wanted to put it to good use.  So, I found a recipe for savoury cornbread with thyme!   After making a few changes to a recipe I found on Once Upon A Chef, I came up with this recipe that I’m about to share with you.  Most cornbread is quite sweet, almost bordering on dessert, but this recipe has a more savoury flavour, containing very little sugar, and including the addition of thyme.  The oringinal recipe asked for 1 cup of grated sharp cheddar cheese, but I decided to omit it to save a few calories.  It would be a delicious addition though, if you decide to add it.  This bread is very moist and soft, perfect for serving with butter, ham, BBQ dishes, or anything else.  I’ll admit it’s a little crumbly, but it might be less crumbly if white all-purpose flour was used instead of gluten-free flour.  Overall, this is a delicious recipe that’s quick enough to whip up for a weeknight dinner, and delicious enough to serve a a neighbourhood BBQ.  It’s so versatile, you could even eat it for breakfast!  (Actually, I think my brother might have!) 🙂

Savoury Cornbread with Thyme
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A moist, cakey gluten-free cornbread. This savoury bread is delicious served with butter!
Servings Prep Time
16 2-inch squares 15 minutes
Cook Time Passive Time
30 minutes 45 minutes
Servings Prep Time
16 2-inch squares 15 minutes
Cook Time Passive Time
30 minutes 45 minutes
Savoury Cornbread with Thyme
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A moist, cakey gluten-free cornbread. This savoury bread is delicious served with butter!
Servings Prep Time
16 2-inch squares 15 minutes
Cook Time Passive Time
30 minutes 45 minutes
Servings Prep Time
16 2-inch squares 15 minutes
Cook Time Passive Time
30 minutes 45 minutes
Ingredients
Servings: 2-inch squares
Instructions
  1. Preheat the oven to 400°F. Grease a 9-inch glass or metal baking dish.
  2. In a large bowl, whick together the flour, xantham gum, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn.
  3. In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
  4. Pour the batter into the prepared baking dish and smooth the surface with a spoon or spatula.
  5. let the baking dish sit on the counter for 5 minutes. This allows the gluten-free flour and xantham gum time to "activate", so the bread will hold together better.
  6. Bake for about 30 minutes, or until puffed and lightly golden.
  7. Cool slightly in the pan, then cut into pieces and serve warm.
  8. Leftovers can be wrapped in foil and reheated in a 350°F oven for 10-15 minutes.
Recipe Notes

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