Photo: Cheddar Dill Cornbread Recipe
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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By KimberlyRBR
San Antonio, TX
on May 27, 2013
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Wow! This cornbread is REALLY good! I followed the recipe almost exact with the exception of using buttermilk in the place of milk. I halved the recipe, and I didn't use the required amount of dill since I didn't have enough on hand ( it was close, but not exact. I personally think that more dill would have been too much. I served this with salmon cobb salad. I also jumped the gun on the directions and ended up throwing all the cheese into the batter instead of reserving half for the top. Again, this is a really good recipe. Go try it!
By manechamkin_129...
Allen, 83
on December 16, 2012
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If you don't have fresh dill you can use dried, in the bottle. This is a great cornbread! Love it with stew.
By lostasia
on December 02, 2012
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This is different than most other cornbread recipes you'll try, so know that before you dig in. Personally, I love how tall and fluffy this cornbread is, and how flavorful with the cheddar cheese and dill. It freezes OK after baking, if you can't eat it all up right away, too.
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