Best Farmers Cheese Cornbread Recipes

SAVORY CORNBREAD WITH CHEDDAR & THYME

Steps:

• Preheat the oven to 400°F. Spray a 9-inch square glass or metal baking dish with nonstick cooking spray.
• In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
• In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix. Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut into pieces and serve warm. Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes.
• Freezer-Friendly Instructions: The cornbread can be frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, just wrap in foil and warm it in a 350°F oven until hot.

CHEESE CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

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.

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

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.

MINI CHEESY CORNBREADS

Steps:

• Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
• Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
• Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
• Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.