Cornbread with cheese and dill

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

This soft and flavorful cornbread is baked in the oven in a regular baking pan. You don't need a bread machine or special pans. Mix the dough with a 3:1 ratio of wheat flour and cornmeal. This amount of flour will give your bread a warm corn flavor while still remaining soft and delicious. Stir in finely chopped dill and grated cheddar cheese to infuse the bread with a fresh, green flavor and a unique texture. Reserve some of the cheese and dill for topping for a delicious crust. Cut the cornbread into squares and serve with entrees or as a snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups of wheat flour
1 cup yellow cornmeal
1/4 cup sugar
2 tbsp baking powder
2 teaspoons coarse salt
2 cups of milk
3 large eggs, lightly beaten
220g melted butter + extra for greasing the pan
220 g aged sharp cheddar, grated, divided
1 cup chopped dill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, corn flour, sugar, baking powder, milk, eggs, butter, cheddar cheese, dill, cornbread

Cooking the dish according to the recipe:

In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, combine the milk, eggs, and butter. Using a wooden spoon, fold the liquid mixture into the flour mixture, breaking up any lumps. Do not overmix the dough! Stir in 2 cups of grated cheddar and dill, and let the dough rest at room temperature for 20 minutes.
Meanwhile, preheat the oven to 175°C. Grease a 22x32x5 cm baking pan.

Pour the batter into the prepared pan, smooth the surface, and sprinkle with the remaining grated cheddar. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool and cut into large squares. Serve the cornbread warm or at room temperature.

Categories:

recipe / Side dishes / Bakery / Homemade bread / / American cuisine / Ina Garten

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