Jessica Harriss Herbed Cornbread

• Vegetable oil cooking spray
• 3/4 cup stone-ground yellow cornmeal
• 1/4 cup unbleached flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon dried thyme leaves, crumbled between the fingertips
• 1/3 cup milk
• 2 teaspoons to 1 tablespoon finely chopped pickled jalapeno peppers
• 1 egg
• 3 tablespoons butter, melted
• 1/4 cup corn kernels, cut from 1 ear of fresh corn; or frozen corn kernels, measured and defrosted; or canned, very well-drained

1. Preheat the oven to 425F.
2. Spray an 8-inch square baking pan, preferably glass or glazed ceramic, with oil.
3. Combine the cornmeal, flour, and sugar in a large bowl, and sift in the baking powder and salt.
4. Whisk together the thyme, milk, jalapenos, egg, and melted butter in a smaller bowl.
5. Stir into the dry ingredients gently so that the mixture is thoroughly moistened, but dont overbeat it.
6. Stir in the corn kernels, distributing them evenly throughout the batter.
7. Transfer the batter into the prepared pan, place it in the oven, and bake until the top is lightly browned and a toothpick comes out clean when inserted into the middle, about 20 minutes.
8. Serve hot.

vegetable oil cooking spray, stoneground yellow cornmeal, flour, sugar, baking powder, salt, thyme, milk, jalapeno peppers, egg, butter, corn kernels

Taken from www.cookstr.com/recipes/jessica-harrisrsquos-herbed-cornbread (may not work)