Cheddar Dill Cornbread (Ina Garten) ( Barefoot Contessa) Recipe

Name: Cheddar Dill Cornbread (Ina Garten) ( Barefoot Contessa)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 lb unsalted butter, melted, plus extra to grease the pan; 8 ounces aged extra-sharp white cheddar cheese, grated, divided; 1 cup minced fresh dill

Servings: persons

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 lb unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp white cheddar cheese, grated, divided
1 cup minced fresh dill

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!
2
Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
3
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
4
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar.
5
Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.
6
Serve warm or at room temperature.

1251

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 cup yellow cornmeal, 1/4 cup sugar, 2 tablespoons baking powder, and more.

Yes, Cheddar Dill Cornbread (Ina Garten) ( Barefoot Contessa) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar Dill Cornbread (Ina Garten) ( Barefoot Contessa)

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