Cheddar Dill Cornbread (Ina Garten) |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
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 |
Directions:
1. 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.
2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
3. 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.
|
|