Thyme Corn Bread

• 4.5 ounces all-purpose flour (about 1 cup)
• 3/4 cup yellow cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup reduced-fat buttermilk
• 2 tablespoons canola oil
• 1 egg
• 1/2 cup fresh corn kernels (about 1 ear)
• 1 1/2 tablespoons fresh thyme leaves
• Cooking spray

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking soda, 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.
3. Spoon batter into an 8-inch square baking pan lightly coated with cooking spray. Bake at 350u0b0 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.

flour, yellow cornmeal, sugar, baking soda, salt, buttermilk, canola oil, egg, fresh corn kernels, thyme, cooking spray

Taken from www.myrecipes.com/recipe/thyme-corn-bread (may not work)