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.
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!) 🙂