Best 2 Cheddar Dill Cornbread Ina Garten Barefoot Contessa Recipes
The delectable combination of sharp cheddar cheese and aromatic dill weed elevates this classic cornbread recipe to new heights. Inspired by the culinary prowess of Ina Garten, the Barefoot Contessa, this recipe promises a moist and flavorful cornbread that will tantalize your taste buds. With its golden crust and tender crumb, this cornbread is perfect for any occasion, whether it's a casual family dinner or an elegant holiday gathering.
Here are our top 2 tried and tested recipes!
CHEDDAR DILL CORNBREAD (INA GARTEN) ( BAREFOOT CONTESSA)
A recipe from Ina Garten the Barefoot Contessa from the Food Network. I watched the show and had to save this recipe for safekeeping as it looks like the perfect accompaniment to soup, salad, meat or poultry dishes. It is less harsh than her jalepeno version. It looks great. It was on her Potluck episode in which she makes this and takes it to a friend. Prep time includes letting it sit at room temp per her instructions. Yum. Enjoy. ChefDLH
Provided by ChefDLH
Categories Quick Breads
Time 1h5m
Yield 1 piece of cornbread, 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
CHEDDAR-DILL SCONES
Provided by Ina Garten
Yield 16 large scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
- Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Tips:
- Use fresh corn kernels. Fresh corn kernels will give your cornbread the best flavor and texture. If you don't have fresh corn kernels, you can use frozen or canned corn kernels, but fresh is always best.
- Don't overmix the batter. Overmixing the batter will make your cornbread tough. Mix the batter just until the ingredients are combined.
- Bake the cornbread in a hot oven. A hot oven will help the cornbread rise and give it a crispy crust.
- Add-ins. Feel free to add other ingredients to your cornbread, such as chopped green onions, bell peppers, or jalapeños. You can also add cheese, such as cheddar, mozzarella, or Parmesan.
- Serve warm. Cornbread is best served warm. You can reheat it in the oven or microwave if you need to.
Conclusion:
Cheddar Dill Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you like it plain or with add-ins, this cornbread is sure to be a hit!
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