Cheddar Dill Cornbread
Show: Barefoot Contessa
Episode: Pot Luck Dinner
Rate This RecipeRead users' reviews (59)
- Recipe categories: Grains, Cornmeal, Cheese, Cheddar,
- recipe
- ratings & reviews(59)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Grilled Shrimp Scampi
(01:30)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Three Simple Appetizers
(02:38)
-
Best Ever Chicken Enchiladas
(05:06)
-
Funky Fried Chicken
(03:31)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Things to Grill in Foil
11 Photos
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Restaurant-Style Meals to Make at Home
23 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Things to Grill in Foil
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 59
Showing 11-20 of 59
Sort by:
SELECT
By Nutmeg04222
Durham, ME
on December 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yummy! Great way to use up the dill from my garden. :- Makes a lot- had to share with friends.
By pgfierro_11868004
Harrisburg, PA
on May 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By jratliff311700568
san antonio, TX
on May 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Ina, you did it again. TO MUCH SALT AND TO SWEET. WHY ARE YOU SO OBSESSED WITH """"SALT"""""".
By scootrah
Seattle, WA
on May 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By Bob_4986262
Glen Allen, VA
on April 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By hscott
Raleigh, NC
on January 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By Serger123
on January 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I wasn't too pleased with this cornbread, thought it had too much flour & it didn't seem... well like cornbread. I noticed on the recipe on the cornmeal box that they use only one cup of flour to one cup of cornmeal so think I will try their recipe next time.
By Chef #1314399
on December 28, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a real winner. Light and full of flavour. I made it exactly as in the recipe although it did take about 10 minutes longer to cook than in the recipe but then ovens do vary.
I made this on Christmas Eve and served it slightly warm with Corn Chowder and it went down a storm with everyone.
On Christmas morning I sliced and toasted it and served it with soft creamy scrambled eggs and smoked salmon, absolute heaven. Will definitely be making lots more.