Cornbread with Honey and Thyme |
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Cornbread with Honey and Thyme

From Jackie Ourman of C.A.F.E.





  • 1 ¼ cup ground cornmeal
  • ¾ cup gluten-free flour blend
  • ¼ cup granulated sugar
  • 1 tsp. kosher salt
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ⅓ cup whole milk
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 stick butter, melted
  • 3 sprigs thyme, leaves removed, plus additional for garnish
  • 2 Tbsp. honey

Honey Butter:

  • 1 stick butter
  • ¼ cup honey



  1. Heat oven to 425 degrees and place a 10-inch cast iron skillet inside to heat it while you prepare the batter
  2. Melt butter in a small saucepan
  3. Whisk together cornmeal, gluten-free flour blend, salt, baking powder and baking soda in a large bowl.
  4. Whisk all remaining items into the bowl, reserving about 1 Tbsp. of butter for the skillet.
  5. Carefully remove the hot skillet from the oven and reduce oven temperature to 375 degrees.
  6. Coat the bottom and sides of the hot skillet with the remaining butter.
  7. Pour the batter into the skillet and place it in the center of the oven.
  8. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.
  9. Allow to cool for 10 to 15 minutes and serve.

Honey Butter:

  1. Whip together butter and honey and keep at room temperature until ready to serve. Store any remaining in the refrigerator.

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