Brown Butter Cornbread With Farmer Cheese And Thyme Food

BROWN BUTTER CORNBREAD WITH FARMER CHEESE AND THYME

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.

WALNUT THYME CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray.
• Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined.
• Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm.

CUSTARD CORNBREAD WITH GARLIC AND THYME

Steps:

• Preheat the oven to 400 degrees F and generously butter a 2-quart baking dish.
• Add the butter to a medium saucepan and melt over medium-high heat. Once melted, add the garlic and stir until the garlic becomes fragrant and the butter begins to bubble, about 1 minute. Pour in the half-and-half and buttermilk. Add the cornmeal, sugar and salt and cook, whisking continuously, until the mixture begins to thicken, about 6 minutes. Remove from the heat and set aside to cool slightly.
• Once the mixture is no longer piping hot, whisk in the eggs, baking powder, baking soda and thyme. Transfer the mixture to the prepared baking dish and bake until the top is golden brown but the center is still slightly soft and jiggly, about 35 minutes. Serve warm.

FARMER'S CHEESE CORNBREAD

Steps:

• Preheat oven to 375°F Butter two 2-by-8-by-4-inch loaf pans.
• Heat the butter in a small skillet over low heat.
• Add the bell pepper, onion and garlic and cook until softened, about 3 minutes.
• Set aside.
• Beat the farmer’s cheese with an electric mixer until smooth.
• Add the milk and eggs one at a time and beat until each is incorporated.
• Add the bell pepper mixture and beat until combined.
• Combine the corn meal, flour, sugar, herbs, baking powder and salt in a separate bowl.
• Reduce the speed on the mixer to low.
• Slowly add the corn meal mixture until combined.
• Divide the batter between the 2 loaf pans and bake for 30 minutes until the top is golden.
• Allow to cool 30 minutes before inverting the pan to remove the bread.

FANNY FARMER CORN BREAD

Steps:

• Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.