Best Momaphets Cilantro Lime 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.

CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE

Steps:

• Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
• Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
• Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
• Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.

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.

CORN WITH CILANTRO-LIME BUTTER

Steps:

• In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

CORNBREAD SALAD WITH LIME JUICE AND CILANTRO

Steps:

• Preheat oven to 250°F
• Spread corn bread in a jellyroll pan.
• Bake for 1-1/2 hours or until crisp.
• Combine corn bread, bell peppers, red onion, parsley, cilantro, green onions, garlic and chiles in large bowl, tossing lightly.
• Season with cumin seeds, salt and pepper.
• Whisk olive oil, vinegar and lime juice in a small bowl until thorougly blended.
• Pour over corn bread mixture and toss gently to coat.