Recipe by momaphet
This recipe was developed for the Southern USA Cornbread Challenge of the Food Friends and Fun 2014 Culinary Quest on Yuko.com. I added to a basic buttermilk cornbread one of my favorite flavor combinations lime, cilantro & garlic. The cilantro and lime really pair well together and are the dominant flavors. I haven't tried the chipotle addition but it's another flavor I like with these so I thought I would suggest it. The smaller amounts will give you fairly subtle flavors add more for greater umph.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1⁄4 cup sugar
- 1 tablespoon baking powder
- 1⁄8 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1⁄2-1 teaspoon garlic powder
- 3 -4 tablespoons cilantro, chopped fine
- 3 -4 green onions, sliced (include a little of the green)
- 1 medium lime, zested
- 1 cup buttermilk
- 1⁄3 cup vegetable oil
- 1 large egg
- 2⁄3 cup monterey jack cheese, shredded
- for a little kick add 1/4- 1/2 tsp dried chipotle powder or 1⁄2-1 chipotle pepper, with adobe blended into the milk mixture
Directions See How It's Made
- Pre heat oven to 400 degrees, butter well one 10" cast iron skillet, or an 8" square pan. If using the pan, you can also use non-stick cooking spray.
- Whisk or beat well together with a fork: buttermilk, egg, & oil; set aside.
- Stir or whisk together all the dry ingredients, add in lime zest, onions and cilantro stir well.
- Gently stir the wet ingredients into the dry mixing just until everything is incorporated, don't over mix.
- Pour batter into prepared pan, sprinkle with shredded cheese and bake 18-25 minutes. If using the skillet check at 18 minutes and should be done by 22. Using the square pan check at 20, with either test by inserting a thin knife or toothpick it should comes out clean (don't mistake melted cheese for uncooked batter). Serve warm.