This week I’m continuing my low-glycemic snack journey and Heidi provided me with this interesting cornbread recipe. I love cornbread and had never thought about adding lemon and thyme. If anything, those two ingredients sure combine for a nice-smelling loaf of bread. And, I was also surprised that it tasted wonderful. I am a major lover of any kind of lemon dessert—lemon tart, lemon cake, lemon cheesecake, lemon ice cream. . . But, since being diagnosed with insulin resistance earlier this month I’ve been forgoing these post-dinner treats. That’s what makes this lemon-thyme cornbread so yummy!
- 1/3 cup whole-wheat flour
- 1 cup fine yellow cornmeal
- 1 tsp. baking powder
- 2 eggs
- ¾ tsp. kosher salt
- 2/3 cup honey
- 1/3 cup, plus 2 tbsp. EVOO
- 1 tbsp. chopped, fresh thyme
- 1 tbsp. grated lemon rind
- 2 tbsp. fresh lemon juice
- 2 tbsp. chopped walnuts, divided
- Cooking spray
- 1 tbsp. butter, melted
- Preheat over to 325 degrees
- Combine flour, cornmeal, baking powers and salt in a medium bowl, stirring mixture with a whisk.
- Place eggs, 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 speak until combined. Chop ½ of the walnuts; stir in to batter.
- Pour batter into a 9x5 inch loaf pan coated with cooking spring. Sprinkle evenly with remaining walnuts.
- Bake at 325 degrees for 30 minutes. Remove pan from oven (don’t turn oven off).
- Drizzle melted butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cook in pan 5 minutes on a wire rack; remove from pan. Cool completely ion wire rack.