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.