Cheddar Dill Cornbread Recipes

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CHEDDAR CORNBREAD



Cheddar Cornbread image

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 55m

Number Of Ingredients 10

1 cup all-purpose flour, (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter

Steps:

  • Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
  • Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
  • Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g

CHEDDAR-DILL BREAD



Cheddar-Dill Bread image

"With soup and salad, this savory cheese bread sparked with dill makes a terrific meal," assesses Karen Gardiner of Eutaw, Alabama.

Provided by Taste of Home

Time 45m

Yield 1 loaf.

Number Of Ingredients 7

2 cups self-rising flour
1 tablespoon sugar
1/4 cup cold butter, cubed
1 cup shredded sharp cheddar cheese
2 teaspoons dill weed
1 large egg
3/4 cup whole milk

Steps:

  • In a large bowl, combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 261mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CHEDDAR DILL CORNBREAD (INA GARTEN) ( BAREFOOT CONTESSA)



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

A recipe from Ina Garten the Barefoot Contessa from the Food Network. I watched the show and had to save this recipe for safekeeping as it looks like the perfect accompaniment to soup, salad, meat or poultry dishes. It is less harsh than her jalepeno version. It looks great. It was on her Potluck episode in which she makes this and takes it to a friend. Prep time includes letting it sit at room temp per her instructions. Yum. Enjoy. ChefDLH

Provided by ChefDLH

Categories     Quick Breads

Time 1h5m

Yield 1 piece of cornbread, 12 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

CHEDDAR CORN BREAD



Cheddar Corn Bread image

Categories     Bread     Cheese     Dairy     Bake     Cheddar     Cornmeal     Spring     Gourmet

Yield Serves 2 with leftovers

Number Of Ingredients 10

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons unsalted butter, cut into pieces
1 cup well-shaken buttermilk
1 large egg
2 ounces grated Cheddar (about 1/2 cup)

Steps:

  • Preheat oven to 400°F.
  • Into a large bowl sift together cornmeal, flour, sugar, salt, baking soda, and baking powder. Put butter in a well seasoned 8-inch cast iron skillet or a 1-quart baking dish and heat in middle of oven until melted. Swirl skillet or baking dish to coat bottom and sides with butter and pour excess into another large bowl.
  • Whisk buttermilk and egg into bowl with butter. Stir buttermilk mixture and Cheddar into cornmeal mixture until just combined. Pour batter into hot skillet or baking dish and bake 20 minutes, or until a tester inserted in center comes out clean.
  • Cool corn bread in skillet or baking dish on a rack 10 minutes. Corn bread may be made 1 day ahead and cooled to room temperature before being chilled, wrapped in foil. Cut corn bread into 8 wedges. Reheat corn bread, covered with a paper towel to retain moisture, in a microwave oven 30 seconds on high.

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Top Asked Questions

What are the ingredients in a cornbread mix?
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!
How do you make a cheese burger with cheese and Dill?
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.
How to make the best cheesecake with cornmeal and sugar?
PER SERVING % DAILY VALUE 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!

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