Brown Butter Cornbread With Farmer Cheese And Thyme Recipes

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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

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

THE BEST CORN BREAD



The Best Corn Bread image

Provided by Nancy Harmon Jenkins

Categories     easy, quick, side dish

Time 25m

Yield Six to eight servings

Number Of Ingredients 7

1 1/2 teaspoons bacon grease
1 small egg, at room temperature
2 cups buttermilk, at room temperature
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt, or to taste
1 3/4 cups stone- or water-ground yellow cornmeal

Steps:

  • Spread bacon grease around in a 10-inch, well-seasoned, cast-iron skillet and put the skillet in the oven. Turn the oven to 450 degrees and leave it to heat while you prepare the corn bread.
  • Combine the egg and buttermilk in a bowl, beating the egg slightly with a fork. Add baking powder, baking soda and salt. Stir to mix well.
  • Add enough cornmeal to make a thin batter, like pancake batter. Every cornmeal is different, but one and three quarters cups, more or less, should be enough. As soon as the oven reaches 450 degrees and the bacon grease is just at the point of smoking, pour the batter into the pan all at once and return immediately to the oven. Bake until the top just begins to brown, approximately 15 minutes. Remove from oven, turn onto a plate and serve immediately with plenty of butter.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 329 milligrams, Sugar 4 grams, TransFat 0 grams

CORNBREAD



Cornbread image

This easy skillet cornbread comes together with just a handful of ingredients, many of which you probably already have on hand. It's a firm-crumbed but light quick bread that can hold its own as a side slathered with salted butter, or it can be used as a base for cornbread dressing. The buttermilk gives the toasted corn flavor a pleasant tartness - full-fat buttermilk is preferred, but low-fat will do in a pinch.

Provided by Yewande Komolafe

Categories     quick breads, side dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

8 tablespoons/115 grams unsalted butter, melted, plus more for brushing the pan
1 1/2 cups/250 grams medium-coarse yellow cornmeal
3/4 cup/114 grams all-purpose flour
1/4 cup/55 grams granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon baking soda
2 cups/470 milliliters buttermilk, preferably full-fat
2 large eggs, lightly beaten

Steps:

  • Heat oven to 400 degrees. Butter the bottom and sides of a 10-inch skillet or cast-iron pan and set aside.
  • In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated. Fold in the melted butter. Pour the batter into the prepared skillet and smooth the top.
  • Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.

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

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

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