Best 2 Brown Butter Cornbread With Farmer Cheese And Thyme Recipes

Indulge in a delightful journey of flavors with our collection of cornbread recipes that showcase the versatility of this classic dish. From the comforting aroma of Brown Butter Cornbread with Farmer Cheese and Thyme to the unique blend of Zucchini Cornbread with Roasted Poblanos and Sweet Corn, each recipe promises a tantalizing experience. Discover the zesty kick of Jalapeño Cheddar Cornbread or the delightful twist of Goat Cheese Cornbread with Honey Butter. Whether you prefer the simplicity of Classic Cornbread or the hearty indulgence of Cast Iron Skillet Cornbread, our curated selection caters to every taste and occasion. Embark on a culinary adventure and explore the diverse world of cornbread, transforming ordinary meals into extraordinary moments of culinary delight.

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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

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 SKILLET CORNBREAD

Brown Butter Skillet Cornbread image

This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.

Provided by Melissa Clark

Categories breads, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 10

Ingredients

12 tablespoons (1 1/2 sticks)/170 grams unsalted butter
1/2 cup/120 ml maple syrup
2 1/4 cups/530 ml buttermilk
3 large eggs
1 1/2 cups/180 grams yellow cornmeal, fine or medium-coarse grind
1/2 cup/65 grams whole wheat flour
1/2 cup/60 grams all-purpose flour
1 1/2 tablespoons/18 grams baking powder
1 1/2 teaspoons/9 grams kosher salt
1/2 teaspoon/5 grams baking soda

Steps:

Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

Use fresh corn. Fresh corn will give your cornbread a sweeter, more flavorful taste.
Brown the butter. Browning the butter will give your cornbread a nutty, caramelized flavor.
Don't overmix the batter. Overmixing the batter will make your cornbread tough. Mix just until the ingredients are combined.
Bake the cornbread in a hot oven. Baking the cornbread in a hot oven will help it rise and brown properly.
Serve the cornbread warm. Cornbread is best served warm, so it's perfect for a quick and easy weeknight meal.

Conclusion:

Brown butter cornbread with farmer cheese and thyme is a delicious and easy-to-make dish that is perfect for any occasion. The brown butter adds a nutty, caramelized flavor to the cornbread, while the farmer cheese and thyme give it a savory and herbaceous twist. This cornbread is sure to be a hit with your family and friends.