Garlic Thyme Cornbread Casserole
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 254, total fat 18 G., saturated fats 11 G., proteins 6 G., carbohydrates 19 G., fiber 1 G., cholesterol 94 mg, sodium 344 mg, sugar 7 G.
Calories 254, total fat 18 G., saturated fats 11 G., proteins 6 G., carbohydrates 19 G., fiber 1 G., cholesterol 94 mg, sodium 344 mg, sugar 7 G.
This cornbread is a departure from the traditional, creating a tender, creamy casserole you'll want to make again and again. Garlic and thyme impart a vibrant, herbaceous, and spicy flavor. Serve warm with a drizzle of honey for the perfect balance of savory and sweet.
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.
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:
- 6 tbsp unsalted butter, plus extra for greasing the pan
- 1 clove garlic, finely grated
- 2 cups cream (10%)
- 1.5 cups of sour milk or kefir
- 1 cup corn flour
- 1 tbsp. sugar
- 2 teaspoons coarse salt
- 2 large eggs, beaten
- 1 teaspoon baking powder
- 0.5 tsp of soda
- 1 tbsp chopped fresh thyme leaves (about 8 sprigs)
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C and generously grease a 2-litre baking dish with butter.
- Add the butter to a medium saucepan and melt over medium heat. Once melted, add the garlic and stir until fragrant and the butter begins to bubble, about 1 minute. Pour in the cream and buttermilk. Add the cornmeal, sugar, and salt and cook, stirring constantly, until the mixture begins to thicken, about 6 minutes. Remove from heat and set aside to cool slightly.
- Once it's no longer scalding hot, whisk in the eggs, baking powder, baking soda, and thyme. Transfer the batter to the prepared pan and bake until golden brown but still soft in the center, about 35 minutes. Serve the cornbread warm.
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