| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 35 min |
| Yield: | 12 large pieces |
Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1 cup minced fresh dill
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 436 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 12 g |
| Cholesterol | 115 mg |
| Sodium | 346 mg |
Reviews
Sucky
Not crazy about this one–not enough cornmeal to qualify as “corn bread” and way too much dill. I’ll try the basic recipe again but use 1/2 flour and 1/2 meal.
Delicious, but tooo much butter makes it too rich. I’ll definitely make it again but figure out a way to cut down on the fat content.
Wow! This cornbread is REALLY good! I followed the recipe almost exact with the exception of using buttermilk in the place of milk. I halved the recipe, and I didn’t use the required amount of dill since I didn’t have enough on hand ( it was close, but not exact. I personally think that more dill would have been too much. I served this with salmon cobb salad. I also jumped the gun on the directions and ended up throwing all the cheese into the batter instead of reserving half for the top. Again, this is a really good recipe. Go try it!
If you don’t have fresh dill you can use dried, in the bottle. This is a great cornbread! Love it with stew.
This is different than most other cornbread recipes you’ll try, so know that before you dig in. Personally, I love how tall and fluffy this cornbread is, and how flavorful with the cheddar cheese and dill. It freezes OK after baking, if you can’t eat it all up right away, too.
Ina, I just have to say, this is by far, the BEST cornbread recipe I’ve ever tried, I really love the “bread” part of it. I love it that I can add something different if I choose, i.e., green chili’s, corn, jalapeno’s, different cheeses, and I have to tell you, it’s a HUGE hit with my family. I love it. I watch your shows everyday, if I can’t be here because of work, I tape them, so I can watch later. You cook very much like I do, and I just think I can relate a little more to your shows. Thanks again for such a great recipe.
Tammy Hildreth
This was great and added fresh cornels from a cob for more texture. I feel the addition of some red or green bell pepper would be fabulous.
best cornbread i’ve ever had! I used 2 1/2 cups flour, 1 1/2 cups cornmeal.I’ll never make any other.
A previous reviewer said it was heavy & cakey but that is the way we prefer it. It has some substance to it & is a basic cornbread that you can personalize in many ways with different ingredients. Love it the way it is written!