Lemon-Thyme Cornmeal Quick Bread

Lemon-Thyme Cornmeal Quick Bread
Photo by Randy Mayor

Ingredients

  • 2 tablespoons pine nuts, toasted and divided
  • 1 tablespoon butter, melted
  • 1 teaspoon baking powder
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon grated lemon rind
  • 1 teaspoon baking powder
  • + 19 more ingredients
    • Cooking spray
    • 2 tablespoons pine nuts, toasted and divided
    • 2/3 cup sugar
    • 1/3 cup plus 2 tablespoons canola oil
    • 1 tablespoon grated lemon rind
    • 1 cup fine yellow cornmeal
    • ¾ cup egg substitute
    • Cooking spray
    • 1/3 cup plus 2 tablespoons canola oil
    • 1 tablespoon butter, melted
    • 1.5 ounces all-purpose flour (about 1/3 cup)
    • 1 tablespoon chopped fresh thyme
    • ¾ teaspoon kosher salt
    • 2 tablespoons fresh lemon juice
    • 2/3 cup sugar
    • ¾ cup egg substitute
    • ¾ teaspoon kosher salt
    • 1.5 ounces all-purpose flour (about 1/3 cup)
    • 1 cup fine yellow cornmeal

1. Preheat oven to 325°. 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 ...

View full recipe at My Recipes

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