CILANTRO CORN BREAD

3 strips bacon
1 1/2 cups cornmeal
1/2 cup all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 cup shredded pepper jack cheese
1/3 cup thinly sliced green onions
2 tablespoons finely chopped cilantro
2 eggs
1 1/4 cups milk, buttermilk or yogurt

Preheat oven to 425 degrees F.

In a cast-iron skillet (or other heavy-bottomed, ovenproof skillet), cook bacon until crisp. Remove and drain on paper towels; crumble when cool. Do not drain the bacon grease from the pan.

In a large bowl, combine the cornmeal, flour, salt, baking powder, cheese, green onions, cilantro and crumbled bacon.

In another bowl, beat together the eggs and milk (or buttermilk or yogurt). Add the liquid ingredients to the dry ones, stir until just incorporated. Pour the batter into the cast-iron skillet (it should still be very warm).

Bake 18-20 minutes, or until a toothpick inserted into the middle of the corn bread comes out clean. Serve hot.

VARIATION:
May add jalapenos or chopped roasted green chiles to corn bread batter before baking, if desired.

Serves 4-6
Source: Cilantro Secrets by Gwyneth Doland