Brown Butter Cornbread With Farmer Cheese and Thyme

By Melissa Clark

Brown Butter Cornbread With Farmer Cheese and Thyme
Andrew Scrivani for The New York Times
Total Time
55 minutes
Rating
4(90)
Comments
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This skillet cornbread is one of the richest-tasting breads you’ll encounter, thanks to the addition of fragrant brown butter and farmer cheese.

Featured in: Stretching the Corn Season

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Ingredients

Yield:6 servings
  • 1cup all-purpose flour
  • 1cup stone-ground yellow cornmeal
  • 1tablespoon baking powder
  • ½teaspoon kosher salt
  • 1¼cups sour cream or buttermilk
  • ¼cup vegetable oil
  • 1egg
  • 3tablespoons sugar
  • ¼teaspoon baking soda
  • 1cob cooked corn, kernels removed (about ¾ cup)
  • 4ounces (¾ cup) farmer cheese, crumbled
  • 1tablespoon chopped fresh thyme leaves
  • ¼cup unsalted butter (½ stick)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

454 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 8 grams protein; 375 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Ratings

4 out of 5
90 user ratings
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Comments

D3

Farmers cheese is very similar to cottage cheese. Here is a website on how to make it

http://modernfarmer.com/2015/10/how-to-make-farm-fresh-cheese-at-home/

Radka Horaczech

The batter was very dry and so was the result. Next time, I’ll use buttermilk instead of sour cream.

Julie

So yummy!!! I altered the ratio of cornmeal to flour 1 1/2 cups cornmeal and 1/2 cup of gluten free flour. I also didn't bother to cook the corn first. Used buttermilk and did forgo the thyme. Loved the crispy tender crust with the moist inside.

Anne R.

Delicious! Batter seemed really dry but as it sat while I browned the butter it loosened up a bit. Used Queso Fresco for the Farmer's cheese. Will definitely make again!

Dianna

I used ricotta because I couldn’t find farmer cheese. Also used sour cream. It was light with a crispy crust. Just delightful! Add a little more sugar and call it dessert!

Kathy Morgan

This was delicious, it is very light and fluffy. I needed a recipe for 1 or 2 people, this was perfect. I used cottage cheese instead of Farmers cheese, and added a handful of Colby Jack and a handful of Sharp Cheddar to the mix. I prefer this over traditional cornbread because of the flavors and texture. Thanks Melissa for this recipe.

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