This custard-based cornbread is a scoopable side dish you’ll want to make throughout the year. The addition of garlic and thyme adds bright, herbaceous flavor. Serve warm with a drizzle of honey for the perfect sweet and savory bite.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 tablespoons unsalted butter, plus more for buttering the dish
- 1 clove garlic, finely grated
- 2 cups half-and-half
- 1 1/2 cups buttermilk
- 1 cup stone-ground cornmeal
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 large eggs, beaten
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon chopped fresh thyme leaves (from about 8 sprigs)
Instructions
- Preheat the oven to 400 degrees F and generously butter a 2-quart baking dish.
- Add the butter to a medium saucepan and melt over medium-high heat. Once melted, add the garlic and stir until the garlic becomes fragrant and the butter begins to bubble, about 1 minute. Pour in the half-and-half and buttermilk. Add the cornmeal, sugar and salt and cook, whisking continuously, until the mixture begins to thicken, about 6 minutes. Remove from the heat and set aside to cool slightly.
- Once the mixture is no longer piping hot, whisk in the eggs, baking powder, baking soda and thyme. Transfer the mixture to the prepared baking dish and bake until the top is golden brown but the center is still slightly soft and jiggly, about 35 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 254 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 94 mg |
| Sodium | 344 mg |