This kefir fermented honey thyme sourdough cornbread is more nutritious than your typical cornbread and easy on digestion! Using milk kefir to ferment the batter adds extra yumminess to the bread, without the maintenance of the sourdough starter. The tanginess of the kefir resembles the flavour of lemon, which pairs really well with honey and thyme to make this cornbread extra special.
Melt the butter, take care to make sure it's not hot, then combine with eggs, honey, and milk kefir. Mix all wet ingredients in a bowl.
Combine cornmeal, flour, salt and thyme. Mix all dry ingredients, then gently fold in the wet ingredients, until evenly combined. Do not over mix.
Leave the batter covered in room temperature to ferment for 12 hours, or overnight.
Very gently transfer the batter into a regular loaf pan (5x9 inches). You should see air holes in the batter and the batter is light and fluffy. Do not stir the batter to make it sink back down. Bake in a pre-heated oven at 400ºF for 40 minutes or until the inside is no longer wet.