Momaphets Cilantro Lime Cornbread Recipes

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MOMAPHET'S CILANTRO LIME CORNBREAD



Momaphet's Cilantro Lime Cornbread image

This recipe was developed for the Southern USA Cornbread Challenge of the Food Friends and Fun 2014 Culinary Quest on Yuko.com. I added to a basic buttermilk cornbread one of my favorite flavor combinations lime, cilantro & garlic. The cilantro and lime really pair well together and are the dominant flavors. I haven't tried the chipotle addition but it's another flavor I like with these so I thought I would suggest it. The smaller amounts will give you fairly subtle flavors add more for greater umph.

Provided by momaphet

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

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

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.

CILANTRO-LIME DRESSING



Cilantro-Lime Dressing image

After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the cilantro-lime salad dressing served with it. This is what I came up with. Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila!

Provided by Lin

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 30m

Yield 16

Number Of Ingredients 9

1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
¾ teaspoon minced fresh ginger root
¼ cup lime juice
⅓ cup honey
2 teaspoons balsamic vinegar
½ teaspoon salt, or to taste
¼ cup packed cilantro leaves
½ cup extra-virgin olive oil

Steps:

  • Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Nutrition Facts : Calories 86.6 calories, Carbohydrate 6.4 g, Fat 7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 73.6 mg, Sugar 6 g

CILANTRO LIME CORN MEAL DUMPLINGS IN CHORIZO CHICKEN SOUP



Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup image

Make and share this Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon oil
3/4 lb fresh chorizo sausage, casings removed
3/4 lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 cup chopped onion
1/2 cup sliced celery
1 cup sliced carrot
1 poblano pepper, seeded, stemmed and diced
1 1/2 teaspoons salt
1 teaspoon minced garlic
2 tablespoons oil
1/4 cup all-purpose flour
1 (14 1/2 ounce) can fire roasted diced tomatoes or 1 (14 1/2 ounce) can regular diced tomatoes
6 cups low sodium chicken broth
1 (6 1/2 ounce) package Martha White yellow cornbread mix
2 teaspoons grated lime peel
2 tablespoons milk
1/2 cup sour cream
1/2 cup fresh cilantro, coarsely chopped
sour cream, chopped avocado, chopped cilantro, lime wedges

Steps:

  • HEAT 1 tablespoon oil in cast iron 5-quart fryer, over medium heat. Add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes. Add onion, celery, carrots, poblano pepper and salt and cook 3 to 4 minutes, stirring occasionally. Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
  • STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick. Set aside 10 minutes to ensure liquid is absorbed into cornmeal. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
  • TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.

Nutrition Facts : Calories 651.5, Fat 39.7, SaturatedFat 13.2, Cholesterol 97.6, Sodium 1717.8, Carbohydrate 39.2, Fiber 4.8, Sugar 11.4, Protein 35.3

SOUTHWESTERN CORNBREAD WITH CHILI HONEY-LIME BUTTER



Southwestern Cornbread with Chili Honey-Lime Butter image

I put a wonderful twist on my grandma's classic cornbread. The teachers at my kids' school thought it was sensational. Any leftover flavored butter can be kept in the refrigerator for about a week, and used in other great recipes or on seeded toast. -Elizabeth Charpiot, Santa Rosa, California

Provided by Taste of Home

Time 45m

Yield 15 servings (1/2 cup butter).

Number Of Ingredients 22

2 cups all-purpose flour
2 cups yellow cornmeal
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
1 teaspoon paprika
1 teaspoon chili powder
2 cups buttermilk
1/2 cup canola oil
2 large eggs, room temperature
1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped
1 cup frozen corn, thawed
1/4 cup minced chives
CHILI HONEY-LIME BUTTER:
1/2 cup butter, softened
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon chili powder
1 teaspoon grated lime zest

Steps:

  • In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Fold in the red peppers, corn and chives., Transfer to a greased 13x9-in. baking dish. Bake at 400° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack., In a small bowl, combine the butter, lime juice, honey, chili powder and lime zest. Serve with warm cornbread.

Nutrition Facts : Calories 317 calories, Fat 15g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 488mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

BEST EVER CILANTRO CORN SALSA



Best Ever Cilantro Corn Salsa image

This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.

Provided by Lisa Avery Croff

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 55m

Yield 6

Number Of Ingredients 9

2 ears corn on the cob, husks and silk removed
2 tomatoes, chopped
2 avocados - peeled, pitted, and diced
½ bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
  • Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 17 g, Fat 14.8 g, Fiber 6.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 82 mg, Sugar 3.6 g

CHEESE CILANTRO CORNBREAD



Cheese Cilantro Cornbread image

Make and share this Cheese Cilantro Cornbread recipe from Food.com.

Provided by Derf2440

Categories     Quick Breads

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cups grated jalapeno havarti cheese
2 large eggs
1 1/2 cups buttermilk
1/4 cup vegetable oil
1/4-1/2 cup chopped fresh cilantro

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.

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Top Asked Questions

Preheat the oven to 400 degrees. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
Many cornbread recipes require buttermilk or creamed corn or a very specific kind of pan. By comparison, my recipe is one you can make any day, any time, with what you have on hand.
Directions. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving. Tangy, crunchy, deconstructed and delicious!

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