Momaphet'S Cilantro Lime Cornbread

• 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

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.

cornmeal, flour, sugar, baking powder, baking powder, salt, garlic, cilantro, lime, buttermilk, vegetable oil, egg, cheese, kick

Taken from www.food.com/recipe/momaphets-cilantro-lime-cornbread-517885 (may not work)