Momaphet's Cilantro Lime Cornbread

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

• Note

•  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

1. 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.
2. Whisk or beat well together with a fork: buttermilk, egg, & oil; set aside.
3. Stir or whisk together all the dry ingredients, add in lime zest, onions and cilantro stir well.
4. Gently stir the wet ingredients into the dry mixing just until everything is incorporated, don't over mix.
5. 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.