Cheddar Cornbread with Thyme

Instructions

1. Preheat the oven to 400°F (205°C). Spray a 9-in (23-cm) square glass or metal baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
3. 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 and serve warm. Cornbread tastes best when served right out of the oven, but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.