Thanksgiving is almost here and since I joined my CSA, I’ve been looking for great ways to use the lovely flours from Cayuga Pure Organics in unique and delicious ways. I’ve been making versions of this cornbread for three years now and I think it’s finally ready to be shared because it is bonkers good. Plus, it’s relatively easy to make – no mixer needed!
Have a Happy Thanksgiving everyone!
Cheddar Cheese Cornbread (with Dill or Cayenne)
2C bread flour (or all purpose – mix of white and wheat or all wheat is fine)
3T baking powder
1/2tsp kosher salt
1/2tsp cayenne pepper (optional) or 1c well chopped fresh dill
1C (2 sticks) unsalted butter (melted)
2C milk (1% or other lowfat is fine – use regular if you wish)
4 large eggs
8oz aged cheddar cheese – grated
Whisk together dry ingredients (flour, cornmeal, baking powder, salt, sugar – plus cayenne if using). In a separate bowl, melt butter and stir in the milk and eggs. Mix wet mixture into dry ingredients until ingredients are mostly combined and lumps are pretty much gone but don’t worry too much about getting them all (and please don’t over mix). Stir in 1/2 the grated aged cheddar (and dill if using). Rest mixture at room temperature for 30 minutes.
Butter a 9x13x2 baking pan and preheat oven to 350 degrees while mixture is resting.
Spoon batter into prepared, smooth the top and evenly distribute the rest of the cheddar on the nicely smoothed top.
Bake 30-35 minutes or until a toothpick or knife comes out clean. Mine took about 40 minutes but my oven runs cool. And I do love a little bit of a golden top – yummy!
Cool and cut into 24 pieces. Serve warm or at room temperature.
— Feel free to make the cornbread the night before – tastes great the next day!
— If your aged cheddar cheese is salty, feel free to eliminate the salt. The original recipe called for 2tsp of kosher salt, which made for a really, really salty batch.
— I hate chopping dill at times and have found that if you pulse it in the food processor a few times, it give you a perfect chop!
— For the cheese, a grate will give you more consistency in the melted cheese on top. I shredded the dill version and the cheese never quite fully melted, which was disappointing. A finder shred (like on a zesting microplane) works perfectly too.
Based on Ina Garten’s Cheddar Dill Cornbread with some modifications for more cornbread taste/texture and other bits. Original recipe can be viewed at this link.