Ingredients
1½cupall-purpose flour,spooned into measuring cup and leveled-off
1cupyellow corn meal
1tbspbaking powder
1¼tspsalt
2½tbspsugar
2tspfresh thyme,finely chopped
¾cupfrozen corn kernels
1cupsharp cheddar cheese,grated
1¼cupmilk
2large eggs
½cupunsalted butter,melted, slightly cooled
Preparation
Preheat the oven to 400 degrees F. Spray a 9-inch square glass or metal baking dish with nonstick cooking spray.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix.
Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula.
Bake for about 30 minutes, or until puffed and lightly golden.
Cool slightly in the pan on a wire rack, then cut into pieces.
Serve warm, and enjoy!
