Walnut Thyme Cornbread

Name: Walnut Thyme Cornbread
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 or 9 muffins
Ingredients: Nonstick cooking spray, for the muffin pan; One 8.5-ounce box cornbread mix; 3/4 cup chopped walnuts; 2 teaspoons fresh thyme leaves; 1/4 cup sour cream; 1/3 cup milk; 3 tablespoons honey; 1 large egg

Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Picnic Perfect

Walnut Thyme Cornbread

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Level: Easy

Total: 30 min
Active: 10 min

Yield: 8 or 9 muffins

Level: Easy

Total: 30 min
Active: 10 min

Yield: 8 or 9 muffins

Ingredients

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Nonstick cooking spray, for the muffin pan

One 8.5-ounce box cornbread mix

3/4 cup chopped walnuts

2 teaspoons fresh thyme leaves

1/4 cup sour cream

1/3 cup milk

3 tablespoons honey

1 large egg

Directions

Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray.
Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined.
Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm.