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