Brown Butter Cornbread With Farmer Cheese And Thyme Recipes

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

Ingredients

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

Ingredients

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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