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Sweet Thyme Cornbread

Jami Nolen, Nutrition Program Associate

May 6, 2012


This recipe incorporates fresh herbs — it's time to start planting and using them!



9 servings



  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup reduced-fat buttermilk
  • 2 tablespoons canola oil
  • 1 egg
  • 1/2 cup frozen corn, thawed
  • 1 tablespoons fresh thyme leaves



  1. Preheat oven to 350.
  2. Lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking soda, baking powder and salt in a bowl. Make a well in center of mixture. Combine buttermilk, oil and egg in a bowl; stir in corn and thyme. Add buttermilk mixture to flour mixture; stir just until moist.
  3. Spoon batter into an 8-inch square baking pan lightly coated with cooking spray. Bake at 350 for 25 minutes or until corn bread is lightly browned and begins to pull away from sides of pan. Cool in pan 5 minutes on a wire rack.


Nutrition Information

Calories: 161
Fat: 4.4 g
Saturated fat: 0.7 g
Monounsaturated fat: 2.3 g
Polyunsaturated fat: 1.1 g
Protein: 4.2 g
Carbohydrate: 25.5 g
Fiber: 0.9 g
Cholesterol: 25 mg
Iron: 1.1 mg
Sodium: 364 mg
Calcium: 39 mg


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, May 15, 2012