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Baking recipe · from the recipe book

Dill Cheddar Cornbread with Lemon

A tender, golden loaf bright with fresh dill and lemon zest, studded with sharp cheddar pockets and finished with a crisp cheesy top.

Dill Cheddar Cornbread with Lemon

Ingredients

  • 1⅓ cups160 gYellow cornmeal, whole-grain
  • 1 cup140 gAll-purpose flour
  • 2 tbsp25 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ⅔ cup (160 ml)150 gMilk, 2%
  • 2 large100 gEggsroom temperature
  • ¼ cup60 gUnsalted buttermelted and slightly cooled, plus a little for the pan
  • 1¼ cups shredded140 gCheddar cheesecut into small cubes and shredded, divided
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 2 tsp4 gLemon zest

Steps

  1. Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with a little of the butter and line it with a parchment sling.
  2. Prepare the cheddar: cut about 100 g into small cubes and shred the remaining 40 g for the topping. Chop the dill and zest the lemon.
  3. Whisk the cornmeal, flour, sugar, baking powder, baking soda, salt and black pepper in a large bowl.
  4. In a second bowl, whisk the Greek yogurt, milk, eggs, the rest of the melted butter, the dill and the lemon zest until smooth.
  5. Pour the yogurt mixture into the cornmeal mixture and fold with a spatula until just combined; a few lumps are fine.
  6. Fold in the cubed cheddar, then scrape the batter into the pan and smooth the top.
  7. Scatter the shredded cheddar over the batter.
  8. Bake 50 to 55 minutes, until the top is deep golden and a toothpick in the center comes out clean (a cheese pocket may leave a smear, so test in a second spot).
  9. Cool in the pan 10 minutes, lift out by the parchment and cool on a rack at least 30 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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