Brown Butter Cornbread With Farmer Cheese and Thyme

September 16th, 2008


I saw this recipe in the Times a few weeks ago and as promised I picked up some corn to try it out. I love cornbread, there’s just something about it that is so comforting and delicious. I was especially looking forward to trying out this recipe because it required a cast iron skillet, something I acquired on our last road trip.

I got to sifting and mixing and folding, and soon enough I had a lovely yellow, sweet smelling batter. I got out my skillet and browned some butter until it started smelling nutty. When the butter was browned to perfection, I added the batter and put the pan in the oven for about a half hour. Soon enough, the sweet aroma of the butter combined with the warm corny smell started drifting past our noses. Once a toothpick came out of the bread clean, I took it out and let it cool for a few minutes. I cut two pieces out and we tried it out. Hmmm, it wasn’t quite what I expected, but it was still tasty. The thyme played a bigger role than I expected and I think next time I would swap that out for come finely chopped jalepenos. The real beauty of this cornbread was it’s beautifully crisp and golden crust. Mmm, it was so buttery and had a nice crumbly texture.

Brown Butter Cornbread With Farmer Cheese and Thyme
from the New York Times

Comments: 2 Total

  1. MangerLaVille

    September 16, 2008 at 10:25 pm

    For some reason I am horrible at making cornbread. I usually go to the pond and feed it to the ducks. But this seems so good..I think I will give it a try despite my bad luck.

  2. Alejandroo

    April 21, 2014 at 11:31 am

    Hi! My name is Kim Johnson, my older sister is Kristen Arnett who just steartd training with you! She and I have been into clean eating for a little over a year now, but I have been searching for the perfect diet that is healthiest for my body and will help answer all my weird autoimmune symptoms. I’ve been reading the Paleo diet book you lent her and it makes so much sense! I had a question about the eggs used in this recipe Do you use 6 whole eggs or do you use egg whites??? My understanding is that egg yolks are bad in excess? If you could give me your opinion I’d appreciate it!

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