I love corn bread! I love corn bread with yogurt on top! My mom and my aunt make the best corn bread.  Seriously!  Way back in January when we had one of those huge winter storms, I made a batch of these delicious cheddar filled corn bread, that I had seen Ina Garten make on Barefoot Contessa.  It was an instant hit and ever since then, it a recipe I keep making over and over again. If I never told, I love, love Ina Garten cooking! 

Actually anything made from corn such as  corn flour, corn meal, corn starch and many other corn products are widely used and are very popular in may Turkish dishes. 

 
     

About 15 minutes into baking I opened the oven door and spread 2 tablespoons of melted butter on top to give it a nice golden brown color.

Cheddar Dill Cornbread
                     adapted from Ina Garden

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 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan & top
• 8 ounces aged extra-sharp Cheddar, grated
• 1 cup minced fresh dill

Preparation:

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 over mix! 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. Bake for 35 to 40 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Afiyet Olsun! Enjoy…

Note: I bake batch and kept in the freezer, keeps good for 2 months +, deforst and reheat before serving.

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Tags: corn bread, corn flour, dill, INA GARDEN CHEDDAR & DILL CORN BREAD, ina garten, milk