Savory Cornbread With Cheddar & Thyme

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Once Upon A Chef


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1 ½ cups unbleached all-purpose flour

1 cup yellow cornmeal

1 tablespoon baking powder

1 ¼ teaspoons salt

2 ½ tablespoons sugar

2 teaspoons fresh thyme, finely chopped

¾ cup frozen corn (no need to thaw, just be sure kernels are not stuck together)

1 cup freshly grated white sharp Cheddar cheese

1 ¼ cup milk (I use 2 %)

2 large eggs

8 tablespoons (1 stick) unsalted butter, melted and slightly cooled

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