According to foodnetwork.com, make cheddar dill cornbread! Being the cheese lover that Dan is, he was down for that. I had a packet of fresh dill we had bought to make mushroom barley soup, but I forgot to buy barley and the dill was starting to go bad. We decided to make a potato chowder courtesy of allrecipes.com and what was in both of our refrigerators to go with the bread.
I took on the cheddar dill cornbread and Dan made the corn chowder. This cornbread recipe is by Ina Garten.
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt (we used Celtic sea salt)
2 cups milk
3 large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
8 ounces aged extra-sharp cheddar, grated (To be honest, we winged it and probably used more)
1 cup minced fresh dill
Preheat the oven to 350 degrees.
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In a separate bowl combine the milk, eggs and butter. Stir in the wet ingredients to dry ingredients with a wooden spoon (I don’t know why this was required, but luckily Dan had one since he doesn’t have a handmixer). When most of the lumps are gone, stir in 2 cups of grated cheddar and dill and let sit at room temperature for 20 minutes.
Pour the batter into a greased 9x13x12 in baking pan and sprinkle the top with the remaining grated cheddar. The recipe calls to bake it for 30-35 minutes, but I found I need to bake it for almost 50 minutes, even then the cornbread was a bit doughy.
The cornbread tasted pretty good. The dill gives it a bit of a kick, and the cheese? Well, how can you go wrong with cheese. The cornbread definitely tastes better heated up than cold, and I think I could’ve gone with a bit of jalapeno in it!
For the corn chowder, you need:
1 large onion chopped
1/2 cup butter
2 1/2 cups water
2 (14.75 ounce) cans cream style corn (We actually used Trader Joe’s frozen roasted corn)
4 medium potatoes
2 cups milk
1 1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley
Dan sauteed onions in a butter filled pan until tender. The onions then went into a pot and the water, corn and potatoes were added in, bringing it all to a boil. We reduced the heat and let it all simmer until the potatoes were tender. Once they were, we put the heat on low and stirred in the milk, salt, pepper and I threw in mushrooms because I love them. Once everything was cooked, Dan put freshly parsley on top of our bowls and we enjoyed!
I got the Droid Incredible and have been playing around the camera and different apps. I apologize for these pictures being dark! I’m slowly learning what works and what doesn’t.
We ate the chowder before the bread was done (it was almost 10pm and we were hungry!) and it was delicious! The roasted corn gave the soup a bit of a sweeter taste, and not using so much cream made the soup less thick and bit “healthier.” I know a lot of the comments on allrecipes said they added cream. I thought about adding some, but considering I had gone to boot camp and Dan and I ran before dinner, we figured our dinner should be somewhat healthy. I definitely recommend trying this, the leftovers were even better the next day! This soup is the perfect mid-winter fix, now if only the weather here weren’t 50 degrees….