Friday, November 13, 2009

Cheddar dill cornbread

* 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


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.

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