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.
P.S. Nothing pairs better with cornbread than a warm bowl of chili!
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Dill & Honey Cornbread
- Total Time: 20 minutes
- Yield: 24 mini muffins 1x
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- ½ cup whole kernel corn
- 1 ½ Tbsp. chopped fresh dill
- ¼ cup honey
- ⅓ cup canola oil
- 1 large egg
- 1 cup milk
Instructions
- Mix all ingredients together in a large bowl.
- Preheat oven to 400°F. Spray a mini muffin pan with cooking spray and fill each cup ¾ 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.
Notes
Recipe adapted from Red Apron Girl.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: cornbread muffins, dill, honey
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