Cheddar Dill Cornbread

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made this and it turned out pretty well. Moist on the inside, crunchy on the bottom and top. The only thing I changed about the recipe was that I added a smidge more sugar, and didn't add quite as much salt, and added about 10 minutes of cooking time. I only gave it 4 stars because I can't really taste the cheddar or dill flavors. Next time I will double the cheese (because I love cheese and so I can taste it. And I might split the recipe in half and bake it in 2 9x13 dishes because it baked up quite high and I prefer my cornbread a little thinner. I plan on making this for a party though!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this one is a no go :( it is sticky and takes much longer than expected to cook...the middle just takes forever....and it tastes funny...its like a big bite of cooked flour.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe word for word, except that instead of dill I substituted a can of corn. It was awesome, very moist, and my dinner guests were very impressed.

Thanks, Ina, for a great recipe.

Hilaria

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I read some of the other reviews on this. There is a lot of baking powder, but that is to make the bread fluffy--and not so dense. I also found that the cooking time was inadequate, but this happens with humidity and other factors so roll with it people! I baked it as the recipe called. I used a convection oven and found I needed to add 15 minutes to the cooking time, but I was using a glass dish, so that could have been the problem. I knew it was done with the top was completely browned--no sweat! I read another persons post where they wanted the bread to be sweeter. I think it all comes down to taste, but I agree. I'm a sweet cornbread kinda guy, so next time I will remove 1/4 cup of the milk and add 1/4 of honey mixed with the milk and butter mixture. I think that will curve the tang that the sharp cheddar cheese gives this recipe. The dill is wonderful! For the people that had the baking powder flavor, be sure to sift all your dry ingredients, then mix them well with a wisk before adding your wet ingredients. Then, as the recipe calls for, let the batter rest for 20 minutes prior to baking. As always, Ina delivers in this recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband loves cornbread, and as I've made many of Ina's recipes, I decided to give this one a go. It was a big disappointment. After 35 minutes, the middle still wasn't baked, but the top and sides were done. It also had an 'odd' flavor. I read another post where they thought the flavor was the baking powder. Not sure, but it tasted less cornbready than usual. My husband asked why I didn't make one of my usual 2 cornbreads (Alton Brown's and King Arthur Flour recipes are my cornbread standbys. Turns out I had some dill left over from salmon and didn't want it to go to waste. Ah well, guess you can't always hit 100% of the time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found the cornbread to be very tasty. The recipe is easy and quick to make, and I have decided to make cornbread the new, chic accessory for the season for many of my dishes! Everything Ina makes seems to be done well & without much ado. I would love to be her neighbor!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found the recipe to be easy and quick but the cornbread was a little too salty for my tastes. I also felt that there we a really strong baking powder flavor. This recipe was nothing special and I would keep looking if I were you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this Cornbread tonight thinking it would be like any other...and to my suprise...Quite the opposite! I love it!! I gave some to my neighbors, and they loved it too! Talk about moist! Talk about flavorful!! This is everything that I had hoped for , and knew that Ina would not let me down! ( she never does, you know? I cook with her recepes 99^% of the time in my home! that's how great she is!!!!! Great Recipe! A MUST try! And prepare over and over!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We had the rare ice storm in Texas last night and I decided to enjoy my indoor time making a couple of Ina's recipes. The cheddar dill cornbread was to die for! It was easy to make and had the most wonderful flavor. The dill is not overpowering at all. And you think the extra sharp cheese will be too strong, but it isn't . It all melds together and tastes scrumptious. We paired it with her shrimp bisque and had a wonderul cold night supper. Thanks Ina!