Best 6 Brown Butter Cornbread With Farmer Cheese And Thyme Recipes

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.

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.

BROWN BUTTER SKILLET CORNBREAD

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.

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.

FARMER CHEESE AND THYME PIE

Steps:

• Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
• Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
• Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic. Refrigerate for at least 30 minutes, preferably overnight. (Note: Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.)
• Crust: Remove one dough disk from the refrigerator. (Save the other one for another pie.) Generously grease a tart pan with butter. Roll the dough into a circle 2-3 inches larger than a 10" pie or tart pan, all the way around. Remove the ring of the tart pan, leaving the only bottom. Lay dough onto the bottom by gently folding the dough in half, then aligning the crease with the center of the pan. Unfold the dough, straighten, then fold the edges of dough towards the center so the bottom will fit inside the ring.Place the tart ring around your forearm; place the bottom on your hand, then bring the ring up to meet it. Unfold the edges of the dough, then fold in any excess dough that hangs over the rim so that the top of the crust is flush with the rim. Use your thumbs to press and flatten the dough into the fluted inner edge of the ring to secure the crust as it bakes. Place in the freezer for at least 20 minutes, or until firm. Meanwhile, preheat oven to 375 degrees F.
• Parbake crust: Remove the pan from the freezer and use a fork to prick holes throughout the dough. (This is called "docking," which helps maintain the shape as the crust bakes.) Cover snugly with aluminum foil. Fill the shell with ceramic pie weights; push them toward the edges, which keeps the crust from shrinking as it bakes. Place on a rimmed baking sheet and bake for 20 minutes, or until the crimped edges are set but not browned. Remove from the oven and lift the foil and pie weights out of the shell. Let the shell cool. Lower the oven heat to 350 degrees F.
• Filling: In a mixing bowl, combine farmer cheese and milk. Stir well to remove large lumps. Add honey and salt, and stir well. Whisk eggs in a separate bowl, add to cheese mixture, and whisk until well blended; then stir in thyme.
• Assembly: Pour the filling into the shell and bake on the middle rack of the oven for 35-40 minutes.
• Pie is finished when the edges are set and puffed slightly and the center is no longer liquid, but still somewhat wobbly. (The filling will continue to cook and set out of the oven.) Cool completely. To serve, remove outer tart ring and place on another platter; serve at room temperature or chilled.

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 cheese and thyme. Melt butter in a 9 inch cast iron skillet over medium high heat, tilting pan to coat bottoma nd 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.