Cheddar Dill Cornbread

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Thank you Ina so much for this recipe. I have been looking for a good cornbread recipe, and I have found it. I changed the recipe slightly - 2 cups of cornmeal and 2 cups of flour. Also, all I had was salted butter so I left out the salt. The result was absolutely wonderful! Tasted just like the cornbread that you get in a restaurant or in the store. Thank you, thank you!!!!!

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Loved it. My first time making cornbread.

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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

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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.

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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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I am new to the art of baking and love Ina's show and reicpes! I made this for a pot luck and it was gone in a flash. It was super easy, looked beautiful and tasted even better!

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Ina, you did it again. TO MUCH SALT AND TO SWEET. WHY ARE YOU SO OBSESSED WITH """"SALT"""""".

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A huge hit at our house tonite - Ina's tip to let the dough rest 20 minutes really does help the cornmeal absorb all that liquid and the result is a really moist bread. I didn't have any dill on hand so I just made it without - delicious!

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We thought this was very good, although we liked it cool more than we did warm. The only thing I did differently from the recipe was that I used a pinch of salt. I never use the amount of salt any recipe calls for (doctor's orders, and I notice that Food Network people tend to be (in my opinion heavy-handed with the salt. My palate has adjusted to greatly reduced salt taste. We enjoyed the bread - had it with a dilled shrimp salad. I wished for a stronger cheese taste. I also wish I had halved the recipe; there's no way we can finish this huge amount, even though we keep eating it!

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Tried this out with the short ribs it was featured on the show with and they were both a hit! The cornbread was a great texture and had a great taste! I did not have enough fresh dill, so I had to supplement some dried, but it still turned out great. Trust Ina, go with extra sharp cheddar, that flavor was delicious throughout the bread and made a great crust on top. I plan on serving the leftovers with Ina's roast chicken tonight!