Brown Butter Cornbread With Farmer Cheese and Thyme

By Melissa Clark

Updated February 23, 2017

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
55 minutes
Rating
4(101)
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

  • 1 cup all-purpose flour

  • 1 cup stone-ground yellow cornmeal

  • 1 tablespoon baking powder

  • ½ teaspoon kosher salt

  • 1 ¼ cups sour cream or buttermilk

  • ¼ cup vegetable oil

  • 1 egg

  • 3 tablespoons sugar

  • ¼ teaspoon baking soda

  • 1 cob cooked corn, kernels removed (about ¾ cup)

  • 4 ounces (¾ cup) farmer cheese, crumbled

  • 1 tablespoon chopped fresh thyme leaves

  • ¼ cup unsalted butter (½ stick)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

45 grams carbs; 78 milligrams cholesterol; 464 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 29 grams fat; 2 grams fiber; 377 milligrams sodium; 9 grams protein; 10 grams sugar

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.

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Ratings

4 out of 5
101 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.

David Shepherd

I prefer a more savory cornbread vs a sweet one, so I trimmed the sugar to 2 tbspn. The brown butter and the corn kernels each add some sweetness (of a type), so reducing the sugar still yields a flavorful, light and textured bread with just a hint of sweetness. I also omitted the cheese, but for a couple tbspn's worth of fresh ground parmesan that I had on hand. The crust formed by the butter and skillet is just right.

Linda

I used cottage cheese that I put into a colander and let it drip after I had squeezed liquid out. Also I used plain, not sweetened soy milk. It was GREAT!

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!

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