Farmers Cheese Cornbread Recipes

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

SAVORY CORNBREAD WITH CHEDDAR & THYME

Steps:

• Preheat the oven to 400°F. Spray a 9-inch square glass or metal baking dish with nonstick cooking spray.
• In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
• In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix. Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut into pieces and serve warm. Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes.
• Freezer-Friendly Instructions: The cornbread can be frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, just wrap in foil and warm it in a 350°F oven until hot.

CHEESE CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

BROWN BUTTER CORNBREAD WITH FARMER CHEESE AND THYME

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.

FARMER'S CHEESE CORNBREAD

Steps:

• Preheat oven to 375°F Butter two 2-by-8-by-4-inch loaf pans.
• Heat the butter in a small skillet over low heat.
• Add the bell pepper, onion and garlic and cook until softened, about 3 minutes.
• Set aside.
• Beat the farmer’s cheese with an electric mixer until smooth.
• Add the milk and eggs one at a time and beat until each is incorporated.
• Add the bell pepper mixture and beat until combined.
• Combine the corn meal, flour, sugar, herbs, baking powder and salt in a separate bowl.
• Reduce the speed on the mixer to low.
• Slowly add the corn meal mixture until combined.
• Divide the batter between the 2 loaf pans and bake for 30 minutes until the top is golden.
• Allow to cool 30 minutes before inverting the pan to remove the bread.