Lemon-Thyme Cornmeal Quick Bread
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 1⁄2 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 tabllespoon 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)
directions
- Preheat over to 325°.
- 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.
- Place egg substitute, sugar and oil in a large bowl; beat with mixer at medium-high speed for 1 minute or until well blended.
- Add thyme, rind and juice; beat at low speed until combined.
- Chop 1 tablespoon nuts; stir into batter.
- Pour batter into a 9x5-inch loaf pan coated with cookiing spray.
- Sprinkle evenly with remaining 1 tablespoon whole nuts.
- Bake at 325° for 30 minutes.
- Remove pan from over but do not turn oven off.
- Drizzle butter evenly over batter. The drizzled butter creates a lovely crispness without being greasy.
- Bake an additional 20 minutes or until a wooden pick inserted in the 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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RECIPE SUBMITTED BY
dojemi
United States