Ina Gartens Cheddar Dill Cornbread My Way |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Saw Ina Garten make this the other day, and had to have some cuz we were having a barbeque that night. This is my version, using what I had on hand. The pic is from her recipe on , but, mine looked exactly like the pic, so, it will give you a true pic of how my version looks. Ingredients:
1 pkg jiffy corn muffin mix |
1 c self-rising flour (i think ap would work, too, using the muffin mix) |
1.5 c large shred sharp cheddar cheese |
2 t dill weed (she used quite a bit of fresh, rough chopped) |
2 eggs |
milk to consistency of cornbread batter (sorry - never measure this...1/4 c to start) (buttermilk would be good) |
1/4 stick melted butter |
Directions:
1. Preheat oven to 400
2. Grease 9 inch iron skillet (or cake pan) with shortening
3. Mix together dry ingredients (muffin mix, flour, cheese and dill)
4. Melt butter in microwave safe bowl
5. Whisk eggs and milk into melted butter
6. Mix in dry ingredients
7. Add more milk if needed (a splash or two at a time)
8. Bake about 30 minutes, until golden brown.
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