Momaphet's Cilantro Lime Cornbread

Name: Momaphet's Cilantro Lime Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
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; 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

Submitted 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."

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photo by Linky

Ready In:: 30mins
Ingredients:: 15
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

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.

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Reviews

This was a great cornbread recipe, momaphet. I loved the touch of lime, it was so good. It was really easy to make, too. I used an 8-inch square baking dish, and it worked out just fine. I didn't go for the option of adding chipotle, only because I didn't have any on hand. But it was still a great cornbread recipe.
NorthwestGal
Extra stars should be available! This was so good! The lime zest was really evident and made the cornbread extra sweet. I actually overdid it a bit b/c I left it in the oven(turned off) so it would stay warm while the rest of our dinner was cooking. But, boy howdy, I will be making this again - thanks for posting!! Made for SWT2018

Linky