Lemon-Thyme Cornmeal Quick Bread Recipe

Name: Lemon-Thyme Cornmeal Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 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 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

Servings: persons

1 1/2 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 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

1
Preheat oven to 325u00b0.
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 325u00b0 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.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 ounces all-purpose flour (about 1/3 cup), 1 cup fine yellow cornmeal, 1 teaspoon baking powder, 3/4 teaspoon kosher salt, and more.

Yes, Lemon-Thyme Cornmeal Quick Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Thyme Cornmeal Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions