Cheddar Dill Cornbread
- Lunch
- Toddler friendly
Ingredients
- 3 cups all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 TB baking powder
- 2 tsp salt
- 2 sticks butter, melted
- 3 eggs
- 2 cups milk
- 3 cups extra sharp cheddar, grated, divided
- 1 cup dill, roughly chopped
Instructions
- Mix the flour, cornmeal, sugar, baking powder, and salt together. Whisk the eggs and milk together, then add the melted butter and whisk again. Pour the wet ingredients into the dry -- don't overmix or it gets tough.
- Stir in 2 cups of the grated cheddar and the chopped dill by hand. Let sit at room temperature for 20 minutes so the cornmeal absorbs the milk and eggs.
- Pour into a 9x13 pan and smooth it out. Top with the remaining cup of grated cheddar. Bake at 350 degrees for 35 minutes.
Note
Jalapeno cheddar can be swapped in for a spicier version.