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Dilled Cornbread With Crunchy Mustard

Yields10 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

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!

Dilled Cornbread With Crunchy Mustard

 2 tsp canola oil
  cup honey
 ¼ cup unsalted butter
 1 ¼ cups cornmeal
 1 cup all-purpose flour
 4 tsp baking powder
 2 tsp yellow mustard seed, plus more for sprinkling
 1 tsp dry mustard powder
 ½ tsp salt
 ½ cup shredded aged cheddar cheese
 2 Tbsp finely chopped fresh dill
 1 large egg
 1 ¼ cups whole milk

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.

Nutrition Facts

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.