South-of-the-Border Cornbread

• 1-1/2 cups yellow cornmeal
• 1/2 cup whole wheat flour
• 1 Tbsp. Magic Baking Powder
• 1/2 tsp. salt
• 1 cup Cracker Barrel Shredded Light Tex Mex Cheese
• 2 eggs
• 1-1/2 cups buttermilk
• 1/4 cup canola oil
• 1/4 cup finely chopped fresh cilantro

1. Heat oven to 375 degrees F.
2. Mix first 4 ingredients in large bowl; stir in cheese.
3. Whisk remaining ingredients until blended.
4. Add to cornmeal mixture; stir just until moistened.
5. Spread onto bottom of 9-inch square pan sprayed with cooking spray.
6. Bake 15 to 20 min.
7. or until toothpick inserted in centre comes out clean.
8. Cool 10 min.
9. Run knife around edges to loosen bread from sides of pan; invert onto cutting board.
10. Remove pan.
11. Turn cornbread over; cut into squares.
12. Serve warm.

yellow cornmeal, whole wheat flour, baking powder, salt, cheese, eggs, buttermilk, canola oil, fresh cilantro

Taken from www.kraftrecipes.com/recipes/south-of-the-border-cornbread-136583.aspx (may not work)