Classic cornbread with the addition of fresh thyme. Served with honey sour cream for a different kind of appetizer or as the perfect side to a bowl of soup, stew or chili!
In a small bowl, stir together ¼ cup (60 mL) honey and sour cream. Cover and refrigerate.
Preheat oven to 350°F (180°C). Spray and line two, 6 x 3 x 2-inch (15 x 8 x 5 cm) metal loaf pans with parchment paper.
In a large bowl, whisk remaining honey, eggs, milk and thyme until combined.
In a small skillet, melt ½ cup (125 mL) butter over medium-high heat. Continuously swirl gently in pan until foamy and golden brown, about 4 minutes. Whisk slowly into egg mixture until fully combined. Stir in cornmeal, flour and baking soda; mix until combined.
Pour into prepared loaf pans. Bake for 25 minutes. Reduce heat to 325°F (160°C) and bake for 15 minutes or until toothpick stick inserted comes out clean. Cool pans on wire rack. Remove from pans; place on serving plate.
In same skillet, melt remaining butter over medium-high heat. Continuously swirl gently in pan until foamy and golden brown, about 4 minutes. Spoon over each loaf. Garnish with fresh thyme sprig. Serve warm with prepared sour cream mixture.
Tip: Bake these as muffins for easier serving. Bake at 350°F (180°C) for 15 minutes or until toothpick comes out clean. Makes 10 muffins.