Recipe developed by: Renée Kohlman from Sweetsugarbean
Fresh dill, honey, cheddar and mustard add wonderful depth of flavour to this moist and warming cornbread. The yellow mustard seed adds a pleasing crunch!
Preheat the oven to 350°F.
Grease a 9 x 5 x 3-inch loaf pan with oil and line with parchment paper so the sides overhang.
In a small saucepan, melt the honey and butter over medium-low heat. Remove from heat when completely melted. Let cool for 10 minutes.
Combine the cornmeal, flour, baking powder, mustard seed, mustard powder and salt in a large bowl.
Stir in the cheddar and dill.
In a medium bowl, whisk together the egg and milk, then whisk in the butter mixture.
Pour this over the dry ingredients, just until combined.
Scrape the batter into the loaf pan, smoothing the top.
Sprinkle with some yellow mustard seed and bake for about 40-45 minutes, until the cornbread is golden and when a toothpick is inserted in the centre it comes out clean.
Remove from the oven and place on a wire rack. Let cool for 20 minutes then remove from the loaf pan and let cool until it is just slightly warm before slicing.
Use chives instead of dill, and Gruyére instead of cheddar.
Serving Size 85 g
Servings 10
- Amount Per Serving
- Calories 220
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 37mg13%
- Sodium 134mg6%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350°F.
Grease a 9 x 5 x 3-inch loaf pan with oil and line with parchment paper so the sides overhang.
In a small saucepan, melt the honey and butter over medium-low heat. Remove from heat when completely melted. Let cool for 10 minutes.
Combine the cornmeal, flour, baking powder, mustard seed, mustard powder and salt in a large bowl.
Stir in the cheddar and dill.
In a medium bowl, whisk together the egg and milk, then whisk in the butter mixture.
Pour this over the dry ingredients, just until combined.
Scrape the batter into the loaf pan, smoothing the top.
Sprinkle with some yellow mustard seed and bake for about 40-45 minutes, until the cornbread is golden and when a toothpick is inserted in the centre it comes out clean.
Remove from the oven and place on a wire rack. Let cool for 20 minutes then remove from the loaf pan and let cool until it is just slightly warm before slicing.
Use chives instead of dill, and Gruyére instead of cheddar.