INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Place 2 tablespoons of the oil into a 9-inch cast-iron skillet; place skillet in oven. Heat oven to 425 degrees F.
2. In a bowl, whisk 1/4 cup oil, buttermilk, and egg. In separate bowl, whisk flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir in buttermilk mixture, then remaining ingredients.
3. Remove hot skillet from oven; scrape in cornmeal batter and level with a spatula. Lightly press a few sprigs cilantro into top of batter. Bake 26 to 28 minutes, or until pick inserted in center comes out clean. Let cool in skillet on wire rack until warm. Cut into thin slices and serve from skillet with Bowl of Red. (Can be made 1 day ahead, removed from skillet, and wrapped tightly in plastic wrap; reheat in microwave.)

COOKING INFO

Serves	8
Yield	--
Prep Time	10
Cook Time	28
Total Time	38
Oven Temp	425
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)