I often have a great meal at a restaurant and wish that I could recreate it at home, but I rarely find inspiration in the bread basket. However, while dining at Spoon in Pittsburgh, we were served cornbread with dill, and the flavor combination was so deliciously unexpected that I knew I’d have to my hand at making a batch. Here’s a simple cornbread recipe amped up with the addition of whole kernel corn, honey, and dill.
Dill & Honey Cornbread
1 cup cornmeal
1 cup flour
1 T baking powder
1 tsp salt
1/2 c whole kernel corn
1 1/2 T fresh dill
1/4 c honey
1/3 c canola oil
1 c milk
Mix all ingredients together in a large bowl.
Preheat oven to 400 degrees. Spray a mini muffin pan with olive oil and fill each cup 3/4 full with batter. Bake for 10 minutes or until tops are golden brown and a toothpick inserted into a muffin comes out clean.
Cool muffins in the pan on a wire rack. Serve warm.
Recipe makes 24 mini muffins.
Nothing pairs better with cornbread than a warm bowl of chili! Check back on Thursday for a classic and savory chili recipe! [UPDATE: Get my favorite classic chili recipe here!]
Recipe adapted from Red Apron Girl.