Ingredients Jump to Instructions ↓

  1. 420g plain flour

  2. 140g yellow cornmeal

  3. 50g caster sugar

  4. 2 tbsp. baking powder

  5. 2 tsp. salt

  6. 500ml milk

  7. 3 extra-large eggs, lightly beaten

  8. 220g unsalted butter, melted, plus extra to grease the pan

  9. 250g aged extra-sharp Cheddar, grated, divided

  10. 50g minced fresh dill

Instructions Jump to Ingredients ↑

  1. Cheddar dill cornbread 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 200g of grated cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.

  3. Meanwhile, preheat the oven to 180C/Gas Mark 4. grease a 22 X 33 by baking tin.

  4. 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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