Savory Cornbread with Cheddar and Thyme
Bread
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 fresh 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
1 ¼ cup milk (I use 2 %)
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1. Preheat oven to 400 degrees and adjust rack to middle position. Spray a 9-inch glass or metal baking dish* with nonstick cooking spray.

2. In a large bowl, whisk flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in corn and cheese.

3. 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. 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.** Leftovers can be wrapped in foil and reheated in a 350-degree oven for 10- 15 minutes.
 
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