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 12 ounces all-purpose flour (about 1/3 cup); 1 cup fine yellow cornmeal; 1 teaspoon baking powder; ¾ teaspoon kosher salt; ¾ cup egg substitute; ⅔ cup sugar; ⅓ cup plus 2 tablespoons canola oil; 1 tabllespoon 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 12 ounces all-purpose flour (about 1/3 cup)
1 cup fine yellow cornmeal
1 teaspoon baking powder
¾ teaspoon kosher salt
¾ cup egg substitute
⅔ cup sugar
⅓ cup plus 2 tablespoons canola oil
1 tabllespoon 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 over to 325.
2
Weigh (or lightly spoon) flour into a dry measuring cup; level with a knife.
3
Combine flour, cornmeal, baking powder and salt in a medium bowl, stirring mixture with a whisk.
4
Place egg substitute, sugar and oil in a large bowl; beat with mixer at medium-high speed for 1 minute or until well blended.
5
Add thyme, rind and juice; beat at low speed until combined.
6
Chop 1 tablespoon nuts; stir into batter.
7
Pour batter into a 9x5-inch loaf pan coated with cookiing spray.
8
Sprinkle evenly with remaining 1 tablespoon whole nuts.
9
Bake at 325 for 30 minutes.
10
Remove pan from over but do not turn oven off.
11
Drizzle butter evenly over batter.
12
The drizzled butter creates a lovely crispness without being greasy.
13
Bake an additional 20 minutes or until a wooden pick inserted in the center comes out clean.
14
Cool in pan 5 minutes on a wire rack; remove from pan.
15
Cool completely on wire rack.

618

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 12 ounces all-purpose flour (about 1/3 cup), 1 cup fine yellow cornmeal, 1 teaspoon baking powder, ¾ 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