BROWN BUTTER CORNBREAD WITH FARMER CHEESE AND THYME
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
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
BROWN BUTTER CORNBEAD W/ FARMER CHEESE AND THYME
Categories Bread Side Hominy/Cornmeal/Masa
Number Of Ingredients 13
Steps:
- preheat 375, in large bowl sift tog flour corn, powder and salt. in separate bowl, whisk tog sour cream, oil, egg, sugar and soda. gently fold wet into dry till just combined. fold in corn cheese thyme. melt butter in 9: cast iron skillet. Cook butter till it browns and smells nutty scrape batter into skillet and bake 30-35 mins.
BROWN BUTTERED CORN
This side dish is easier than corn on the cob. Fresh corn kernels are cooked in butter browned so that it takes on a deep caramelized flavor. Try it with these roasted fish fillets.
Provided by Melissa Clark
Categories vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
- Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
- Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 219 milligrams, Sugar 5 grams, TransFat 0 grams
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