1. The temperature at night is falling under 70… 2. The kids are back in school… 3. Football is back on TV so that must mean…. FALL IS HERE!!!! WHOOO HOOOO!! My favorite season is finally here and can you tell that I am just a little bit happy? I just love the fall, guess what my fav holiday is… yep it is Halloween, and with my fav season comes the cooler temps that I love and hardier food like stews and chili’s that I love too. And with those stews and chili’s I love to make cornbread, but not just any cornbread… Cheddar & Dill Cornbread!
Cheddar & Dill? I know, your probably thinking that these two flavors would never work in a cornbread but let me assure you they do. The buttermilk adds some tang, the sharp cheddar adds a cheesy bite and the dill adds a bit of freshness and all together they equal one heck of a moist and tender cornbread that goes great with a giant bowl of chili while your watching Monday night football. What more could a girl ask for? Well a winning lotto ticket wouldn’t hurt but since I know my odds are nill on that I think that a big old slab of Cheddar & Dill Cornbread will have to do!
A dilly & cheesy hunk of tender cornbread just right for football chili season!!
- 1 1/2 C. Flour
- 1/2 C. Cornmeal
- 2 Tbsp. Granulated sugar
- 1 Tbsp. Baking powder
- 1 tsp. Salt
- 1 C. Buttermilk
- 2 Eggs, lightly beaten
- 8 Tbsp. Butter, melted
- 4 oz. Sharp cheddar cheese, grated
- 1/2 C. Fresh dill, minced
- In a medium mixing bowl combine together the flour, cornmeal, sugar, baking power and salt.
- In a small mixing bowl combine together the buttermilk, eggs and melted butter.
- Add the wet ingredients into the dry ingredients and mix until just combined, be careful not to over mix, then add in the cheddar cheese and the fresh dill.
- Set the cornbread batter aside for 20 minutes, this will allow the cornmeal to start to hydrate.
- Preheat your oven to 350°F, 325°F if using a convection oven.
- Grease the bottom and sides of a 8 inch square baking pan.
- Pour the cornmeal batter into the prepared pan and smooth the top. If you have extra cheddar you can top the batter with it if you like.
- Bake the cornbread for 30-35 minutes or until it is light brown on the top and a tooth pick inserted into the center of the bread comes out clean.
- Let the cornbread cool to room temperature then slice and enjoy!
- The cornbread should keep for 2-3 days in a airtight container
(c) 2013 True Blue Baking. All Rights Reserved.
Well that’s it for this week. I hope everyone has a great rest of their week and please drop back by after you try this delish Cheddar & Dill Cornbread and let me know how you liked it, I love reading your comments!
Until next time everyone… Enjoy!
This recipe featured at What Meegan Makes “Tickled Pink Times Two Party”.
This recipe featured at A Pinch Of Joy “Busy Monday”.
This recipe featured at Living Well Spending Less “Weekend Wandering”.