Cheddar and Thyme Cornbread Loaf

 

We're polar vortexing again!  Or maybe it's just January in New York.  Piles of snow and single digit temperatures means we're staying inside.  I put a pot of soup on the stove and this cornbread in the oven.  I'm sure the supermarket was packed with "panic shoppers" buying all the bread and milk.  But we're not exactly in the sticks here in Manhattan and I know the market will get a new supply truck within a day or two.  I'm pretty sure we have enough supplies to maintain us for a couple of days without having to eat the dog.  Actually, I'm pretty sure we have enough supplies to keep us, and the dog, fed till spring.

One of my pantry staples is cornmeal but Brian and I don't always agree on cornbread.  He likes his sweet, moist and plain and he's not a big fan of experimentation.  I like his version just fine but I do like to play with different flavors and combinations.  This one hits a much more savory note and feels heartier.  Perfect for that pot of soup or, perhaps, a great beef stew.  Enjoy!















Ingredients
1 1/2 Cups cornmeal
3/4 Cup all purpose flour
2 Tablespoons sugar
1 1/2 Teaspoons baking powder
1 Teaspoon salt
1/2 Teaspoon baking soda
1 Egg
1 3/4 Cup milk
1 Stick unsalted butter, melted
1 Cup sharp cheddar cheese, grated
1 Tablespoon fresh thyme leaves

In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda.  In a separate bowl, combine the egg, milk and melted butter.  Whisk the wet ingredients into the dry and then fold in the cheddar cheese and thyme leaves.

Pour into a buttered loaf pan and bake in a pre-heated 400 degree oven for 25-30 minutes or until a tester comes out clean.  Makes approximately 10 servings.