Cheddar Dill Cornbread

Show: Barefoot ContessaEpisode: Pot Luck Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

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
Cathy Southampton, NJ 10-18-2009
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Versatile
Rated: 5 stars out of 5

This recipe is so versitle and fun to play with! If you don't have dill, substitute a tablespoon of dijon mustard. Add... fillers as you see fit. This recipe is really fool-proof.Read more
recipe Cheddar Dill Cornbread
Renee Bernville, PA 09-16-2009
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Best cornbread ever!
Rated: 5 stars out of 5

Made this recipe before reading the comments which is something I usually never do. However, was in a hurry and knew Ina's... recipes always deliver. Followed everything as directed, however, omitted the dill which my family is not a fan of. My husband and kids thought this was the best cornbread ever. Very moist and the chesse added an extra kick. Used the kosher salt as directed and did not have an issue with it being too salty as some of the other comments suggested. As always, another great recipe from Ina.Read more
recipe Cheddar Dill Cornbread
Anita Columbus, OH 09-11-2009
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Wow - the best cornbread I ever ate!
Rated: 5 stars out of 5

Thank you once again, Ina, for a fabulous recipe!! When I first ate the cornbread, the taste was a bit unexpected. I... loved the texture but expected to taste more of the cheese. The cheddar is pretty understated (but then I'm a cheese lover) but the overall taste (love the dill!!) and presentation is superb. The most difficult thing about this recipe is not eating the whole batch at once!! Anita Columbus, OhioRead more
recipe Cheddar Dill Cornbread
LaRonda Hillside , NJ 08-30-2009
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I loved it
Rated: 5 stars out of 5

Hi Ina I made cornbread it was wonderful it is how you adjust the seasoning to YOUR taste not salty at all
recipe Cheddar Dill Cornbread
Rita Virginia Beach, VA 08-27-2009
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Excellent!
Rated: 5 stars out of 5

This is the first time I have ever made cornbread. It came out perfectly. The flavors of dill and cheddar were very... distinct. I liked that it wasn't too sweet, so that when you serve it with a meal, the sweetness doesn't overpower the other dishes. Many other cornbreads are so sweet that it's like a dessert rather than bread. I used fresh dill and the flavor was very noticeable. I also used Kosher salt for the first time ever, and it tasted great, not too salty. Perhaps the other readers used regular salt and maybe this is why they felt it was too salty? I barely noticed the salt in this dish. The only thing I would change is that the pieces are very thick and high, and I prefer a thinner slice. Thick slices are very filling since corn meal is dense. I am also going to try Ina's other recipe for cornbread muffins. They look good too. Read more
recipe Cheddar Dill Cornbread
dishoncooking Canton, MA 08-03-2009
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Took too long for an average result
Rated: 3 stars out of 5

The cornbread was okay, but I've made cheddar dill biscuits before and if you're going to indulge, I recommend those over... this cornbread. Plus, the cornbread took so long to make because she recommends letting it sit before baking.Read more