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I saw this recipe in the Times a few weeks ago and as promised I picked up some corn to try it out. I love cornbread, there's just something about it that is so comforting and delicious. I was especially looking forward to trying out this recipe because it required a cast iron skillet, something I acquired on our last road trip. I got to sifting and mixing and folding, and soon enough I had a lovely yellow, sweet smelling batter. I got out my skillet and browned some butter until it started smelling nutty. When the butter was browned to perfection, I added the batter and put the pan in the oven for about a half hour. Soon enough, the sweet aroma of the butter combined with the warm corny smell started drifting past our noses. Once a toothpick came out of the bread clean, I took it out and let it cool for a few minutes. I cut two pieces out and we tried it out. Hmmm, it wasn't quite what I expected, but it was still tasty. The thyme played a bigger role than I expected and I think next time I would swap that out for come finely chopped jalepenos. The real beauty of this cornbread was it's beautifully crisp and golden crust. Mmm, it was so buttery and had a nice crumbly texture. Brown Butter Cornbread With Farmer Cheese and Thyme from the New York Times