Cilantro Cornbread Recipes

MOMAPHET'S CILANTRO LIME CORNBREAD

Steps:

• 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.

AVOCADO CILANTRO CORNBREAD MUFFINS

Steps:

• Preheat oven to 375°. Grease an 8-inch rectangular pan with oil or butter; set aside.
• In a large bowl, mix avocado, honey and eggs; beat until well blended. Combine buttermilk with baking soda, and stir into mixture.
• Add cornmeal and flour; mix until no lumps remain.
• Add jalapeno, garlic and salt, and give mix a final stir. Pour batter into greased pan.
• Bake 30-40 minutes, or until a fork/toothpick inserted in the center comes out clean.

TOMATO-CORNBREAD SALAD WITH AVOCADO AND CILANTRO

Steps:

• Adjust oven rack to center position and heat oven to 250 degrees.
• Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
• Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.
• Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.

BLACK BEAN CASSEROLE WITH CILANTRO-CORNBREAD TOPPING

Steps:

• To make the filling: Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 8 minutes.Stir in the onion, bell pepper, and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes more. Stir in the cumin, coriander, and oregano.Add the beans and the all-purpose vegetable broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to blend the flavors without substantially evaporating the liquid, about 10 minutes. Season to taste with salt and pepper.Lightly oil a 9 by 13-inch baking dish. Transfer the filling to the prepared dish. Position a rack in the top third of the oven and preheat the oven to 350°F.While the filling is in the oven, whisk boiling water and ground flaxseeds together in a small bowl and set aside to thicken for about 5 minutes. Transfer the mixture to a medium bowl, add the coconut milk and maple syrup, and whisk well.Whisk together the cornmeal, flour, baking powder, chili powder, and salt in a second medium bowl. Add the coconut milk mixture and stir with a wooden spoon just until combined. Fold in the cilantro. Drop six large, wide dollops of the batter, spaced equally apart (the batter will spread during baking), over the top of the filling.Bake until the cornbread topping is golden brown and a wooden toothpick inserted in the center comes out clean, 35 to 40 minutes.Let stand for 5 minutes. Spoon the filling, with the cornbread topping, into bowls, sprinkle with the cilantro, and serve. Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, an imprint of Penguin Random House LLC.

CILANTRO CORNBREAD

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix butter and sugar in a mixer until light and fluffy. Add eggs a little at a time while mixer is on low speed.
• 3. Sift together cornmeal, cake flour and baking powder. Mix in sour cream, then add dry ingredients and mix for 30 seconds. Add green and red chiles, salt, cayenne and red chile flakes; mix for an additional minute.
• 4. Remove one third of the batter and purée with the cilantro in a blender.
• 5. Spray two (9-inch) cake pans or two 9-by-5-inch loaf pans with non-stick spray. (You can also prepare muffin pans for a yield of 48 muffins) Spoon in some of the plain batter, then pour in some of the green batter and drag a knife across back and forth to create a marbled effect. Top it with remaining plain batter.
• 6. Bake until the center feels firm, the edges are beginning to brown, or a knife inserted in the middle comes out clean, approximately 40 minutes for the cakes, 50 minutes for the loaves, and about 25 minutes for the muffins. Recipe can be halved.

CHEESE CILANTRO CORNBREAD

Steps:

• Preheat oven to 375°F.
• Stir together cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
• Stir grated cheese into mixture.
• Whisk eggs with buttermilk and veggie oil in a separate bowl.
• Stir in cilantro.
• Stir wet ingredients into cornmeal mixture just until combined.
• Spoon into well greased 9 inch round or square cake pan.
• Bake on middle rack of oven for 20 to 25 minutes.
• (Substitute cheddar or monterey jack for the havarti, but the havarti is so good!).
• While great served warm, this bread has more flavour when eaten at room temperature.

CHILI PIE WITH CHEDDAR CORNBREAD CRUST

Steps:

• In a large skillet, sauté onion in olive oil until softened.
• Add garlic and sauté 2-3 minutes more.
• Sprinkle with salt and pepper.
• Remove two-thirds of the mixture and set aside for later use.
• To remaining onions in skillet add undrained green chilies and sauté a few minutes.
• Remove mixture to a separate bowl.
• To same skillet (without cleaning it out), sauté beef, cutting it into smaller pieces as it cooks.
• When no pink remains in beef, drain grease if necessary.
• Add onion mixture, chili powder, Worcestershire sauce, paprika, cumin, cinnamon, nutmeg, red pepper flakes and water and stir until thoroughly mixed.
• Add undrained tomatoes, beans and corn.
• Heat through.
• Preheat oven to 400°.
• Grease a 9x13" glass baking dish.
• Pour beef mixture into prepared dish.
• Sprinkle two cups cheese over top of beef mixture.
• Combine gluten free flour, corn meal, baking powder and salt in a mixing bowl.
• In a separate bowl, whisk eggs, milk or cream, butter and sour cream.
• Combine egg mixture with corn meal mixture, reserved green chilies mixture and remaining cup of cheese.
• Spread over top of beef mixture covering to edges of casserole.
• Sprinkle with additional chili powder.
• Bake at 400° for 25-35 minutes or until a toothpick inserted in center comes out clean and the cornbread is thoroughly cooked.
• Allow casserole to rest 10 minutes before serving.
• Garnish individual servings with sour cream, additional cheddar cheese and cilantro, as desired.

LOADED CORNBREAD

Steps:

• Preheat the oven to 375°F. Lightly grease a square 9-inch baking dish (a pie plate will work, too) with oil. Set aside.
• In a medium bowl, combine the flaxseed meal with 6 tablespoons of water. Let stand while you prep the rest of the ingredients, 5 to 10 minutes. It should thicken and become a bit gelatinous - this mixture is known as a "flax egg".
• In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper.
• To the flaxseed mixture, add the milk, oil, maple syrup, corn, cilantro, half of the jalapenos, and the diced onion. Stir to combine. Pour this mixture into the cornmeal mixture and fold to combine, just until the batter comes together - do not overmix.
• Transfer the mixture to the prepared baking dish and scatter the remaining jalapenos and sliced onions over the top.
• Bake for 35 to 40 minutes, until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few crumbs.
• Remove from the oven and cool for at least 20 minutes. (If you slice the bread too early, it will crumble). This cornbread is best eaten day-of. Leftovers can be stored in the fridge and reheated on the stove or in a toaster oven.