Momaphet's Cilantro Lime Cornbread

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.