Cornbread with Lemon-Thyme Butter

3 T. canola oil
1 c. stone-ground cornmeal
1 c. all-purpose flour
2 T. granulated sugar
2 T. baking powder
1 t. kosher salt
2 large eggs
1-1/4 c. whole milk
2 T. unsalted butter, melted

1 c. unsalted butter, softened
1-1/2 t. lemon zest
1 T. fresh lemon juice
1 t. fresh thyme leaves
1 t. kosher salt

Preheat oven to 425 degrees. Grease a 10" cast-iron skillet with oil. Place skillet in preheated oven until hot, about 5 minutes.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk together eggs, milk, and melted butter in a separate bowl, then add to the cornmeal mixture, stirring just until combined. Carefully pour the batter into the hot skillet.

Bake in preheated oven until golden brown, 15-20 minutes. Cool to room temperature in skillet, about 30 minutes.

While cornbread is cooling, stir together butter, lemon zest, lemon juice, thyme, and salt. Serve with cornbread.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 114.