Cheddar dill cornbread

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves12
  • DifficultyEasy
420g purpose plain flour
140g yellow cornmeal
50g granulated sugar
2 tbsp baking powder
2 tsp salt
250ml milk
3 extra large eggs, lightly beaten
250g unsalted butter, melted, plus extra to grease
250g aged extra-sharp Cheddar, grated, divided
100g minced fresh dill
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 180°C/gas mark 4. Grease a 22x33 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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