Dill and Cheddar Cornbread

I had a bunch of beautiful fresh dill from the farmers market that proved to be too much for my batch of Dill Pickles (that's another post!), so I was looking for a way to use it before it went bad. Then I was watching Barefoot Contessa on TV and Ina was making this delicious looking cornbread along with some braised short ribs. I thought this would be the perfect thing to make with my fresh dill.

I really loved this cornbread. I'm a huge fan of dill and that along with the sharp cheddar and moist corn bread was a perfect combination in my book. However, I do feel obliged to mention that my husband just said it was "weird"...so I don't think he loved it as much as I did. I think that he was surprised with the flavor of the dill in such a traditional corn bread. Either way, I can assure you that if you like dill you will love this cornbread! A perfect addition to a Sunday dinner.

Ingredients
Source: Ina Garten

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

Directions

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. Cool and cut into large squares. Serve warm or at room temperature.