Cheese Cilantro Cornbread

Best tasting cornbread, because of the jalapeno flavoured havarti cheese!

• Ready In: 35 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 cups cornmeal
• 1⁄2 cup flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  tablespoon sugar
• 1⁄2 teaspoon salt
• 1 1⁄2 cups  grated jalapeno havarti cheese
• 2  large eggs
• 1 1⁄2 cups buttermilk
• 1⁄4 cup  vegetable oil
• 1⁄4-1⁄2 cup  chopped fresh cilantro

Directions

1. Preheat oven to 375°F.
2. Stir together cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
3. Stir grated cheese into mixture.
4. Whisk eggs with buttermilk and veggie oil in a separate bowl.
5. Stir in cilantro.
6. Stir wet ingredients into cornmeal mixture just until combined.
7. Spoon into well greased 9 inch round or square cake pan.
8. Bake on middle rack of oven for 20 to 25 minutes.
9. (Substitute cheddar or monterey jack for the havarti, but the havarti is so good!).
10. While great served warm, this bread has more flavour when eaten at room temperature.