Brown Butter Cornbread
This is a very tender cornbread with great flavor. The added fresh thyme and the ricotta are wonderful additions.
Foto: RecipeGirl
Ingredients
- 1 cup all purpose flour
- 1 cup stone ground cornmeal
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1¼ cups buttermilk
- ¼ cup vegetable or canola oil
- 1 large egg
- 3 tablespoons granulated white sugar
- ¼ teaspoon baking soda
- 1 cob (about ¾ cup) cooked corn, (kernels removed)
- 4 ounces (¾ cup) ricotta cheese
- 1 tablespoon chopped fresh thyme leaves
- ¼ cup unsalted butter
Steps
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Preheat the oven to 375°F.
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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, ricotta and thyme.
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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.
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Bake until bread is golden and a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool 5 minutes. Cut into wedges and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (15% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all purpose flour | 1 cup | - | - |
| stone ground cornmeal | 1 cup | - | - |
| baking powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| kosher salt | 0.5 teaspoon | - | - |
| buttermilk | 1.25 cups | - | - |
| vegetable or canola oil | 0.25 cup | - | - |
| egg | 1 large | - | - |
| granulated white sugar | 3 tablespoons | - | - |
| baking soda | 0.25 teaspoon | Rp 8.000/100g | Rp 100 |
| cob | 1 | - | - |
| 4 ounces | - | - | |
| chopped fresh thyme leaves | 1 tablespoon | - | - |
| unsalted butter | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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