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 monounsaturated 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

Radka Horaczech

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

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/

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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