Corn bread with cheese and dill - Detailed recipes with photos.

Soft and fragrant corn bread baked in the oven in the usual baking dish. You do not need a bread machine or special forms. Knead the dough based on wheat and corn flour in 3: 1 ratio. This amount of flour will be enough for your the bread acquired a warm corn flavor, while remaining soft and very appetizing. Add finely chopped dill to the dough and grated cheddar cheese to fill the pastries with fresh greens and unusual texture. Leave some cheese and dill for topping, so that the bread is covered with an amazing crust. Slice corn bread into squares and serve it to the first and second courses or наслаждайтесь в качестве перекуса. Time: 1 hour. 10 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

3 tbsp. wheat flour
1 tbsp. yellow cornmeal
1/4 Art. Sahara
2 tbsp. l baking powder
2 tsp coarse salt
2 tbsp. milk
3 large eggs, slightly beaten
220 gr butter, melted + optionally, to grease the form
220 gr aged sharp cheddar, grated, split
1 tbsp. chopped dill

Recipes with similar ingredients: premium flour, flour corn, sugar, baking powder, milk, eggs, butter, cheese cheddar dill

Recipe preparation:

Combine flour, corn flour, sugar, in a large bowl, baking powder and salt. In a separate bowl, combine milk, eggs and butter. With a wooden spoon, mix the liquid mixture into the flour, breaking lumps well. Strongly do not knead the dough! Stir in 2 tbsp. grated cheddar and dill and let the dough stand at room temperature for 20 minutes.
Meanwhile, preheat the oven to 175 ° C. Oil mold for baking size 22x32x5 cm.
Put the dough in the prepared form, smooth the surface and sprinkle with the remaining grated cheddar. Bake for 30-35 minutes, or until a toothpick inserted in the center of the bread comes out clean. Cool and cut into large squares. Serve corn bread warm or room temperature.