Cheddar Cornbread with Thyme
 This savory, golden cheddar cornbread is the perfect side for chili, BBQ, or any Southwest-inspired meal. Ingredients 1½ cups all-purpose flour, spooned into measuring cup and leveled-off 1 cup yellow cornmeal 1 tablespoon baking powder 1¼ teaspoons salt 2½ tablespoons sugar 2 teaspoons finely chopped fresh thyme ¾ cup frozen corn kernels (no need to thaw; just be sure they are not stuck together) 1 cup grated sharp Cheddar cheese 1¼ cups milk 2 large eggs 1 stick (½ cup) unsalted butter, melted and slightly cooled 1½ cups all-purpose flour, spooned into measuring cup and leveled-off 1 cup yellow cornmeal 1 tablespoon baking powder 1¼ teaspoons salt 2½ tablespoons sugar 2 teaspoons finely chopped fresh thyme ¾ cup frozen corn kernels (no need to thaw; just be sure they are not stuck together) 1 cup grated sharp Cheddar cheese 1¼ cups milk 2 large eggs 1 stick (½ cup) unsalted butter, melted and slightly cooled Instructions Preheat the oven to 400°F. Spray a 9-inch square glass or metal baking dish with nonstick cooking spray. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese. In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix. Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut into pieces and serve warm. Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes. Freezer-Friendly Instructions: The cornbread can be frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, just wrap in foil and warm it in a 350°F oven until hot. Preheat the oven to 400°F. Spray a 9-inch square glass or metal baking dish with nonstick cooking spray. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese. In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix. Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut into pieces and serve warm. Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes. Freezer-Friendly Instructions: The cornbread can be frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, just wrap in foil and warm it in a 350°F oven until hot. Nutrition Information Powered by Per serving (16 servings) Calories: 199 Fat: 10 g Saturated fat: 6 g Carbohydrates: 22 g Sugar: 3 g Fiber: 1 g Protein: 5 g Sodium: 167 mg Cholesterol: 49 mg Per serving (16 servings) Calories: 199 Fat: 10 g Saturated fat: 6 g Carbohydrates: 22 g Sugar: 3 g Fiber: 1 g Protein: 5 g Sodium: 167 mg Cholesterol: 49 mg