Berry Thyme Cornbread
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 1 cup white whole wheat flour
  • 1 cup medium grind cornmeal
  • ¾ teaspoon dried thyme
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ cup water or milk
  • ¼ cup avocado oil or other neutral oil
  • ¼ cup honey
  • 2 large eggs
  • 1 cup frozen marionberries (do not thaw)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Combine flour, cornmeal, baking powder, thyme, and salt in a bowl. Stir well.
  3. Add all the liquids to the same bowl: water or milk, oil, honey, and eggs. Mix until just combined and let sit for 10 minutes.
  4. Toss frozen berries with a bit of flour and stir into the cornbread mixture.
  5. Line an 8x8 pan with parchment paper and spread cornbread into pan.
  6. Bake for 24-28 minutes, until a knife comes out clean from the middle of the cornbread and the top is well browned. Allow the cornbread to rest for 10-15 minutes before slicing.
Notes
Cornbread is best the day-of. Store extra slices in an airtight container on the counter for up to 3 days once cool, or freeze individually wrapped portions for up to 1 month.
I use medium-grind cornmeal for this recipe for extra texture, but feel free and substitute regular cornmeal.
If you're substituting in fresh thyme, use 2 tablespoons of the chopped fresh herb.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/05/13/berry-thyme-cornbread/