Cornbread with cheese and dill

Ingredients:

• 3 cups of wheat flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tbsp baking powder
• 2 teaspoons coarse salt
• 2 cups of milk
• 3 large eggs, lightly beaten
• 220g melted butter + extra for greasing the pan
• 220 g aged sharp cheddar, grated, divided
• 1 cup chopped dill

Preparation:

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, combine the milk, eggs, and butter. Using a wooden spoon, fold the liquid mixture into the flour mixture, breaking up any lumps. Do not overmix the dough! Stir in 2 cups of grated cheddar and dill, and let the dough rest at room temperature for 20 minutes.
2. Meanwhile, preheat the oven to 175°C. Grease a 22x32x5 cm baking pan.
3. Pour the batter into the prepared pan, smooth the surface, and sprinkle with the remaining grated cheddar. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool and cut into large squares. Serve the cornbread warm or at room temperature.