Cheddar Dill Cornbread

Show: Barefoot ContessaEpisode: Pot Luck Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
35 min
Level:
Easy
Yield:
12 large pieces

Times:

Prep: 15 min
Inactive Prep: 20 min
Cook: 35 min
Total:: 1 hr 10 min

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Ingredients

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1 cup minced fresh dill

Directions

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

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Comments & Reviews

recipe Cheddar Dill Cornbread
Judy New York, NY 02-06-2010
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Surprisingly "Taste Free"
Rated: 2 stars out of 5

The first time I made this cornbread, I couldn't believe the lack of taste. So I made it again. Same result - same... agreement among my friends. It's hard to understand how sharp cheddar and dill can produce such a bland result. I was wondering if there was an error in the recipe? I've loved everything else of Ina's that I've made.Read more
recipe Cheddar Dill Cornbread
Jennifer Baton Rouge, LA 01-10-2010
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Salt issues...
Rated: 5 stars out of 5

For anyone claiming this is too salty, there are a few things you may be doing wrong. First and foremost ALWAYS use unsalted... butter so you can control the amount of salt you put into a dish. If you HAVE to use salted butter, cut back on the salt the recipe calls for. Second, kosher salt is generally a very coarse, thick salt. 1 teaspoon of kosher salt will generally give you about the same saltiness as 1/2 teaspoon of fine table salt. So make sure to adjust for this. Lastly, cheeses in general are salty. So depending on the cheese you choose (sharpness, etc.) you may need to adjust the salt in the recipe for this as well. Hope this helps :)Read more
recipe Cheddar Dill Cornbread
Pennie San Diego, CA 01-09-2010
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Yum but challenging
Rated: 4 stars out of 5

This recipe turned out good. I substituted honey for the sugar and made muffins instead(cooking 15 minutes). They came out... beautiful and were quite cute in their fancy cup cake paper! As far as the challenge, I would recommend adding the butter to the dry portion. I used everything from my blender to a fork and found that the butter would float to the top of the wet mix.Read more
recipe Cheddar Dill Cornbread
Laresa Arliington, WA 01-08-2010
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Disappointed
Rated: 3 stars out of 5

Very disappointed in this recipe. We will be going back to the boxed cornbread.
recipe Cheddar Dill Cornbread
Mary Clawson, MI 01-08-2010
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Excellent cornbread
Rated: 5 stars out of 5

I used smoked cheddar and left out the dill. This is the best cornbread, more like a cake as it is so moist and just the very... slightest bit crumbly when cooled.Read more
recipe Cheddar Dill Cornbread
Debby Overland Park, KS 12-27-2009
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Crisp and Fluffy Cornbread
Rated: 5 stars out of 5

This recipe was great! Crispy on top and fluffy and moist on the inside. Goes great with chili. I used salted butter and did... not add any more salt. That was just enough salt. I didn't have any fresh dill but I did add about 1/4 teaspoon of dry dill.Read more