Lemon-thyme Cornmeal Quick Bread

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 1/2 ounces all-purpose flour (about 1/3 cup)
• 1 cup fine yellow cornmeal
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup egg substitute
• 2/3 cup sugar
• 1/3 cup plus 2 tablespoons canola oil
• 1 tabllespoon chopped fresh thyme
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 2 tablespoons pine nuts (toasted and divided)
• cooking spray
• 1 tablespoon butter (melted)

Recipe

• 1 preheat over to 325°.
• 2 weigh (or lightly spoon) flour into a dry measuring cup; level with a knife.
• 3 combine flour, cornmeal, baking powder and salt in a medium bowl, stirring mixture with a whisk.
• 4 place egg substitute, sugar and oil in a large bowl; beat with mixer at medium-high speed for 1 minute or until well blended.
• 5 add thyme, rind and juice; beat at low speed until combined.
• 6 chop 1 tablespoon nuts; stir into batter.
• 7 pour batter into a 9x5-inch loaf pan coated with cookiing spray.
• 8 sprinkle evenly with remaining 1 tablespoon whole nuts.
• 9 bake at 325° for 30 minutes.
• 10 remove pan from over but do not turn oven off.
• 11 drizzle butter evenly over batter. the drizzled butter creates a lovely crispness without being greasy.
• 12 bake an additional 20 minutes or until a wooden pick inserted in the center comes out clean.
• 13 cool in pan 5 minutes on a wire rack; remove from pan.
• 14 cool completely on wire rack.