Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, onion 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. Bake muffins at 400 for 20 to 25 minutes. Cool and cut into large squares. Serve warm or at room temperature.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/cheddar-dill-cornbread-recipe.html?oc=linkback
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (163g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 227 (68%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 125.3mg||39 %|
|Sodium 1675.6mg||58 %|
|Potassium 227.4mg||6 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 16.4g|
|Protein 10.7g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 336
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