Brown Butter Cornbread
This is a very tender cornbread with great flavor. The added fresh thyme and the ricotta are wonderful additions.
Foto: RecipeGirlIngredients
- 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
Preheat the oven to 375°F.
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.
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, 25 to 30 minutes. Let cool 5 minutes. Cut into wedges and serve.
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