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 leavesquee_8725611
Durham, ME
on December 28, 2011
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I made this tonight and it was outstanding.. a nice twist on cornbread adding the dill. I will definitely make this often
By kristyamjad_116...
North Carolina
on October 06, 2011
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As written, the cornbread is heavy and cakey. This is what I did the second time around. I halved the recipe for a family of four. I used 1 cup of flour and 1 cup of cornmeal with 2 large eggs since it's almost impossible to use 1 and a half eggs. I used buttermilk in place of milk. For the cheese, I used Cabot extra sharp. If you are not using kosher salt, use half of the salt called for. It baked for 45 minutes in an 8X8 glass dish and turned out perfect. Light, fluffy and full of flavor.
By kkrupp
on September 01, 2011
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Yummy! Great way to use up the dill from my garden. :- Makes a lot- had to share with friends.
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