Cornbread with walnuts and thyme

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 8-9 pcs.

Nutritional value per serving:

Serving size: 1 of 8
Calories 259, total fat 14 G., saturated fats 3 G., proteins 5 G., carbohydrates 30 G., fiber 3 G., cholesterol 29 mg, sodium 352 mg, sugar 7 G.

If you decide to bake cornbread using store-bought mix, give it a personal touch and a more homemade flavor by adding walnuts, fresh thyme, and honey to the dough. For easier eating and on-the-go, bake the cornbread in a muffin tin.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (220 gr.) cornbread mixes
3/4 cup chopped walnuts
2 teaspoons fresh thyme leaves
1/4 cup sour cream
1/3 cup milk
3 tablespoons of honey
1 large egg

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn flour, walnuts, thyme, sour cream, milk, honey, eggs, cornbread

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a muffin tin with cooking spray.
Combine the cornbread mix, walnuts, and thyme in a large bowl. Combine the sour cream, milk, honey, and egg in another bowl. Combine the two mixtures and knead until smooth.