When Life Gives You Lemons... Make Lemon Thyme Cornmeal Quickbread


This week's lemony creation comes, again, from the pages of Cooking Light, my lemon tree and herb garden. The lemon and thyme are a perfect pair in this semi sweet cornbread. I think this recipe would work well as muffins or baked in small ramekins. Deelish!



Lemon-Thyme Cornmeal Quickbread

For the best texture, be sure to choose regular or finely ground cornmeal. Avoid stone-ground cornmeal, as it is too coarse for this delicate bread. Yield 12 servings (serving size: 1 slice)


* 1.5 ounces all-purpose flour (about 1/3 cup)
* 1 cup fine yellow cornmeal
* 1 teaspoon baking powder
* 3/4 teaspoon kosher salt
* 3/4 cup egg substitute
* 2/3 cup sugar
* 1/3 cup plus 2 tablespoons canola oil
* 1 tablespoon chopped fresh thyme
* 1 tablespoon grated lemon rind
* 2 tablespoons fresh lemon juice
* 2 tablespoons pine nuts, toasted and divided
* Cooking spray
* 1 tablespoon butter, melted


1. Preheat oven to 325°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring mixture with a whisk.

3. Place egg substitute, sugar, and oil in a large bowl; beat with a mixer at medium-high speed 1 minute or until well blended. Add thyme, rind, and juice; beat at low speed until combined. Add flour mixture; beat just until combined. Chop 1 tablespoon nuts; stir into batter.

4. Pour batter into a 9 x 5–inch loaf pan coated with cooking spray. Sprinkle evenly with remaining 1 tablespoon whole nuts. Bake at 325° for 30 minutes. Remove pan from oven (do not turn oven off). Drizzle butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

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