This skillet cornbread is one of the richest-tasting breads you’ll encounter, thanks to the addition of fragrant brown butter and farmer cheese. Featured in: Stretching The Corn Season.
Category: not set
Cuisine: not set
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)
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