Servings: 4
Calories: 1302kcal
Equipment
- Bowl
- Nonstick skillet
- Medium spoon
Ingredients
- Canola Oil, Two Cups
- Sugar, One Teaspoon
- Thinly Sliced Green Onions, One-Fourth of a Cup
- Water, Two Cups
- Salt, One and a Half Teaspoons
- Fresh Thyme Leaves, Two Teaspoons
- Yellow Cornmeal, Two Cups
Instructions
- Preheat your oven to 350°F (177°C) and lightly grease an 8-inch by 8-inch baking dish with canola oil.
- In a large bowl, combine two cups of canola oil, two cups of yellow cornmeal, one and a half teaspoons of salt, one teaspoon of sugar, one-fourth cup of thinly sliced green onions, and two teaspoons of fresh thyme leaves.
- In a separate bowl or measuring cup, stir together two cups of hot water and one teaspoon of canola oil.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread out evenly. Bake in preheated oven for 25 minutes, or until golden brown.
- Remove from the oven and let cool for at least 10 minutes before serving.
Video
Notes
- Make sure to use high-quality cornmeal for the best results.
- If you want a touch more sweetness, add an extra teaspoon of sugar to the batter.
- You can also experiment with different herbs like rosemary or oregano in place of the thyme.
- Let the cornbread cool completely before cutting into it, as it will become more solid as it cools.
Nutrition
Calories: 1302kcal
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