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Lemon Thyme Cornbread by Candidly Delicious

Lemon Thyme Cornbread

Course: Side Dish
Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian
Keyword: Fall, Husband-approved, Kid-friendly, Make-ahead, Nut-free, Rosh Hashanah, Thanksgiving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9
Calories: 210kcal
Print Recipe


  • 8x8 Baking Dish


  • ¼ Cup Olive Oil
  • ¾ Cups Milk or Non-dairy Milk
  • ¼ Cups Lemon Juice
  • 1 Egg
  • 1 Cup Cornmeal
  • ½ Cups Sugar
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cream of Tartar
  • ¼ teaspoons Kosher Salt
  • 1 teaspoon Thyme
  • 1 Cup Flour


  • Preheat oven to 375. Lightly grease an 8x8 baking pan. Assemble your ingredients.
  • In a large mixing bowl, add Olive Oil, Milk, Lemon Juice and Egg. Whisk to combine.
  • Add Cornmeal, Sugar, Baking Soda, Cream of Tartar, Kosher Salt and Thyme. Whisk to combine.
  • Add Flour and fold it in until evenly mixed.
  • Pour the batter into the prepared pan. Bake at 375 for 25-30 minutes. It is normal for the top to crack. Cornbread is done when a gentle press on the center does not make an indent.


Sodium: 199.9mg | Sugar: 11.4g | Cholesterol: 20.7mg | Calories: 210kcal | Fat: 7.6g | Protein: 3.4g | Carbohydrates: 20.7g