This recipe has been featured in a post on The Recipe Girl blog: Brown Butter Cornbread.
Brown Butter Cornbread with Farmer's Cheese
- 1 cup all purpose flour
- 1 cup stone ground cornmeal
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1¼ cups sour cream or buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 3 tablespoons granulated sugar
- ¼ teaspoon baking soda
- 1 cob (about ¾ cup) cooked corn, kernels removed
- 4 ounces (¾ cup) farmer's cheese, crumbled (see *tips below)
- 1 tablespoon chopped fresh thyme leaves
- ¼ cup unsalted butter
- Preheat the oven to 375°F.
- 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, 25 to 30 minutes. Let cool 5 minutes. Cut into wedges and serve.
- If you don't have a 9-inch cast-iron skillet, you can substitute a 9 inch square (or round) pan for baking. If you use a separate pan, just brown the butter in a small pan and then transfer it to your desired pan for baking and scrape batter on top.
- For the Farmer's Cheese, sometimes you can find cheese labeled as such in the specialty cheese section of your market. I used Queso Blanco, which is considered a Farmer's Cheese. It's a Latin American product and has a texture somewhere between cottage cheese and cream cheese, but it's dry and crumbly. If you're not sure where it is in your market, ask the manager.