Brown Butter Cornbread With Farmer Cheese And Thyme Recipes

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BROWN BUTTER CORNBREAD WITH FARMER CHEESE AND THYME



Brown Butter Cornbread With Farmer Cheese and Thyme image

This skillet cornbread is one of the richest-tasting breads you'll encounter, thanks to the addition of fragrant brown butter and farmer cheese.

Provided by Melissa Clark

Categories     quick breads, side dish

Time 55m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups sour cream or buttermilk
1/4 cup vegetable oil
1 egg
3 tablespoons sugar
1/4 teaspoon baking soda
1 cob cooked corn, kernels removed (about 3/4 cup)
4 ounces (3/4 cup) farmer cheese, crumbled
1 tablespoon chopped fresh thyme leaves
1/4 cup unsalted butter (1/2 stick)

Steps:

  • Preheat oven to 375 degrees. In a large bowl, sift together flour, cornmeal, baking powder and salt. In a separate bowl, whisk together sour cream, oil, egg, sugar and baking soda. Gently fold wet ingredients into dry ones until just combined. Fold in corn, cheese and thyme.
  • Melt butter in a 9-inch cast-iron skillet over medium-high heat, tilting pan to coat bottom and sides completely. Cook butter 2 to 3 minutes, until it starts to color and smell nutty. Scrape batter into skillet; smooth surface with a rubber spatula.
  • Bake until bread is golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool 5 minutes. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 15 grams, Carbohydrate 42 grams, Fat 29 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 377 milligrams, Sugar 9 grams, TransFat 0 grams

BROWN BUTTER CORNBREAD WITH FARMER CHEESE AND THYME



BROWN BUTTER CORNBREAD WITH FARMER CHEESE AND THYME image

Categories     Bread

Yield 6 servings

Number Of Ingredients 13

1 cup flour
1 cup yellow cornmeal
1 Tbsp. baking powder
1/2 tsp. kosher salt
1 1/4 cups sour cream or buttermilk
1/4 cup vegetable oil
1 egg
3 Tbsp. sugar
1/4 tsp. backing soda
1 cob cooked corn, kernels removed
4 ounces farmer cheese (or cheddar) grated
1 Tbsp. fresh chopped thyme leaves
1/4 cup unsalted butter

Steps:

  • Preheat oven to 375 degrees. In a large bowl, sift together flour, cornmeal, baking powder and salt. In a separate bowl, whisk together sour cream, oil, egg, sugar and baking soda. Gently fold wet ingredients into dry ones until just combined. Fold in cheese and thyme. Melt butter in a 9 inch cast iron skillet over medium high heat, tilting pan to coat bottoma nd sides completely. Cook butter 2 to 3 minutes until it starts to color and smell nutty. Scrape batter into skillet. Smooth surface with a rubber spatula. Bake until bread is golden and a toothpick inserted in center comes out clean -- 30 to 35 minutes. Let cool 5 minutes. Cut into wedges and serve.

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