Ina Garten’s Cheddar Dill Cornbread: A Culinary Classic

The scent of freshly baked cornbread is one of those olfactory triggers that instantly transports me back to childhood summers spent at my grandmother’s farmhouse. While her recipe was a closely guarded secret, this Cheddar Dill Cornbread from Ina Garten comes remarkably close to capturing that same comforting, savory essence. The addition of sharp cheddar and fragrant dill elevates the humble cornbread to something truly special, making it a welcome addition to any meal. It’s the kind of bread you sneak a corner of while it’s still warm from the oven, a testament to its irresistible charm.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 12
• Yield: 1 piece of cornbread
• Dietary Type: Vegetarian

Ingredients

• 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 lb (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp white cheddar cheese, grated, divided
• 1 cup minced fresh dill

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Wooden spoon
• 9x13x2 inch baking pan
• Grater
• Measuring cups and spoons
• Oven

Instructions

1. Begin by combining the dry ingredients. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, and kosher salt. Make sure there are no lumps of baking powder.
2. In a separate, medium-sized bowl, whisk together the wet ingredients: milk, lightly beaten eggs, and the melted unsalted butter. Ensure the butter isn’t too hot, as it could cook the eggs.
3. Gradually add the wet ingredients to the dry ingredients. Using a wooden spoon, gently stir the wet ingredients into the dry ingredients until just combined. It’s okay if a few lumps remain, as overmixing can result in a tough cornbread.
4. Incorporate the cheddar and dill. Mix in 2 cups of the grated aged extra-sharp white cheddar cheese and the minced fresh dill into the batter. Distribute evenly.
5. Allow the batter to rest. Let the cornbread mixture sit at room temperature for 20 minutes. This allows the cornmeal to absorb the liquid, resulting in a more tender and flavorful cornbread.
6. Preheat the oven. While the batter rests, preheat your oven to 350 degrees F (175 degrees C).
7. Prepare the baking pan. Generously grease a 9 by 13 by 2-inch baking pan with butter to prevent the cornbread from sticking. You can also line the bottom with parchment paper, leaving an overhang for easy removal.
8. Pour the batter into the pan. Pour the cornbread batter into the prepared baking pan and spread it evenly.
9. Top with remaining cheese. Sprinkle the remaining grated aged extra-sharp white cheddar cheese evenly over the top of the batter.
10. Bake the cornbread. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges slightly pulling away from the sides of the pan.
11. Cool and serve. Allow the cornbread to cool in the pan for at least 10 minutes before cutting it into large squares. Serve warm or at room temperature.

Expert Tips & Tricks

• Don’t overmix: Overmixing develops the gluten in the flour, resulting in a tough cornbread. Mix until just combined, leaving a few lumps is perfectly fine.
• Use room temperature ingredients: Using room temperature milk and eggs helps the batter come together more easily and prevents the butter from solidifying.
• Grate your own cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting properly. Grating your own cheese ensures a better melt and flavor.
• Adjust baking time: Ovens vary, so check the cornbread for doneness a few minutes before the suggested baking time.
• Spice it up: For a little heat, add a pinch of red pepper flakes to the batter or a few finely chopped jalapeños.

Serving & Storage Suggestions

This Cheddar Dill Cornbread is delicious served warm, fresh from the oven. It’s a perfect accompaniment to soups, stews, chili, or grilled meats. It also makes a great side dish for potlucks or holiday gatherings.

• Serving: Serve warm with a pat of butter or a drizzle of honey. It pairs well with hearty soups, BBQ, or even just a simple green salad.
• Storage: Leftover cornbread can be stored at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
• Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. You can also microwave individual slices for a quick reheat, but it might become slightly softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	427 kcal	N/A
Total Fat	25.2 g	38%
Saturated Fat	15.2 g	75%
Cholesterol	127.5 mg	42%
Sodium	636.5 mg	26%
Total Carbohydrate	38.7 g	12%
Dietary Fiber	1.6 g	6%
Sugars	4.5 g	N/A
Protein	12.1 g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add 1 teaspoon of xanthan gum to the dry ingredients.
• Buttermilk Cornbread: Replace the milk with buttermilk for a tangier flavor.
• Herb Variations: Experiment with different herbs, such as chives, thyme, or rosemary, in place of or in addition to the dill.
• Cheese Variations: Try using a different type of cheese, such as pepper jack for a spicy kick or Gruyere for a nutty flavor.
• Vegan Cornbread: Substitute the milk with unsweetened almond milk or soy milk, use an egg replacer, and use vegan butter and vegan cheddar cheese.

FAQs (Frequently Asked Questions)

Q: Why do I need to let the batter sit for 20 minutes?
A: Allowing the batter to rest gives the cornmeal time to absorb the liquid, which results in a more tender and less gritty cornbread.

Q: Can I use self-rising flour instead of all-purpose flour and baking powder?
A: No, self-rising flour contains both flour and baking powder, but the proportions are different. Using self-rising flour will likely result in a cornbread that is too dry or too dense.

Q: How do I prevent the cornbread from sticking to the pan?
A: Grease the baking pan generously with butter or cooking spray. You can also line the bottom of the pan with parchment paper for easy removal.

Q: Can I make this cornbread ahead of time?
A: Yes, you can bake the cornbread a day ahead of time. Store it in an airtight container at room temperature or in the refrigerator. Reheat before serving.

Q: What’s the best way to reheat leftover cornbread?
A: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. You can also microwave individual slices, but it might become slightly softer.

Final Thoughts

Ina Garten’s Cheddar Dill Cornbread is a delightful twist on a classic comfort food. The combination of sharp cheddar and fragrant dill elevates the humble cornbread to something truly special, making it a welcome addition to any meal. Whether you’re serving it alongside a hearty bowl of chili, bringing it to a potluck, or simply enjoying a slice with a pat of butter, this recipe is sure to please. So, gather your ingredients, preheat your oven, and experience the joy of baking this delicious cornbread. And, as always, feel free to share your creations and any variations you try! Happy baking!