Orange Thyme Corn Bread
For a more sweet corn bread, use just 1 Tbsp. of fresh thyme. For a more savory option, bump the thyme up to 2 Tbsp.
- 1 C. all-purpose flour
- 1 C. yellow cornmeal
- 4 Tbsp. sugar
- 1 Tbsp. Clabber Girl Baking Powder
- 1 tsp. salt
- 2 eggs, beaten
- 1 C. milk
- 1/4 C. vegetable oil
- Zest of one orange
- 1-2 Tbsp. fresh thyme, minced
Preheat oven to 425° F. Prepare an 8” springform pan by lining it with parchment paper and coating with non-stick pan spray.
In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt.
To the flour mixture, add eggs, milk and oil. Stir to combine.
Add the zest of one orange and the fresh thyme to the batter and stir to combine.
Pour batter into the prepared baking pan. Bake in a 425° F. oven for 20 to 25 minutes or until golden brown.