Cheddar Dill Cornbread (Ina Garten) ( Barefoot Contessa)
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 piece of cornbread
- Serves:
- 12
ingredients
- 709.77 ml all-purpose flour
- 236.59 ml yellow cornmeal
- 59.14 ml sugar
- 29.58 ml baking powder
- 9.85 ml kosher salt
- 473.18 ml milk
- 3 extra-large eggs, lightly beaten
- 226.79 g unsalted butter, melted, plus extra to grease the pan
- 226.79 g aged extra-sharp white cheddar cheese, grated, divided
- 236.59 ml 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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RECIPE SUBMITTED BY
CHEFDLH
United States
I am a busy mom both with stuff at home and my work. My kids and husband love to try new creations so they are right at home with my love of recipes. It is fun to make something and try several different ways at it. I love to try different enchilada recipes, recipes for various ice teas, and anything that gets food on the table on the weeknights. Restaurant recipes for the weekends are another favorite.