Stay weather aware Thursday

Healthy Habits: Sweet Thyme Cornbread

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Sweet Thyme Cornbread


1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup reduced-fat buttermilk
2 tablespoons canola oil
1 egg
1/2 cup frozen corn, thawed
1 1/2 tablespoons fresh thyme leaves


  • Preheat oven to 350°
  • Lightly spoon the flour into a dry measuring cup; level with a knife
  •  Combine flour, cornmeal, sugar, baking soda, baking powder, and salt in a bowl
  • Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl; stir in corn and thyme
  •  Add buttermilk mixture to flour mixture; stir just until moist
  • Spoon batter into an 8-inch square baking pan lightly coated with cooking spray
  •  Bake at 350° for 25 minutes or until corn bread is lightly browned and begins to pull away from sides of pan
  •  Cool in pan 5 minutes on a wire rack. Makes 9 servings.

*   Calories: 161
*   Fat: 4.4g
*   Saturated fat: 0.7g
*   Monounsaturated fat: 2.3g
*   Polyunsaturated fat: 1.1g
*   Protein: 4.2g
*   Carbohydrate: 25.5g
*   Fiber: 0.9g
*   Cholesterol: 25mg
*   Iron: 1.1mg
*   Sodium: 364mg
*   Calcium: 39mg

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