Lemon-Thyme Cornmeal Quick Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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For the best texture, be sure to choose regular or finely ground cornmeal. Avoid stone-ground cornmeal, as it is too coarse for this delicate bread. Ingredients:
1.5 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 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:
1. Preheat oven to 325°.
2. 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.
3. 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.
4. 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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