Allen best corn bread I ever ate
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Posted on Friday Dec 9, 2011 at 7:11 PM  
Hey Allen, I made this cornbread this evening with dinner. Best I ever had. I did not put the dill in it because Homeland did not have any and instead of a 13x9 pan I used my cast iron skillet. Get a chance whip it up!!~~

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.
Posted on Saturday Dec 10, 2011 at 3:05 PM  
It looks really similar to the recipe I'm currently using. The measurements are a little different, but the ingredients are the same, except for the cheese and dill. I'll have to try an experimental batch. Dill, I have. Cheddar, I don't, but I can always pick some up.

I cook mine in a 12" cast iron skillet as well. Makes for great cornbread, as well as pineapple upside-down cake, and a sour cream apple cake.
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Posted on Saturday Dec 10, 2011 at 4:00 PM  
Sour Cream Apple Cake?...You share that recipe?
Posted on Saturday Dec 10, 2011 at 6:03 PM  
Cheddar huh? I'll try adding some on my next batch. Hadn't heard of that.
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