Savoury Cornbread with Thyme
A moist, cakey gluten-free cornbread. This savoury bread is delicious served with butter!
Servings Prep Time
162-inch squares 15minutes
Cook Time Passive Time
30minutes 45minutes
Servings Prep Time
162-inch squares 15minutes
Cook Time Passive Time
30minutes 45minutes
Ingredients
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