Lemon-Thyme Cornmeal Quick Bread
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
12 slices
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 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
directions
- Preheat oven 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 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.
- 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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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!