Cilantro Corn Bread

Note from Cheri: The recipe, text and photo below are reprinted with permission from Cilantro Secrets by Gwyneth Doland (2006 Rio Nuevo Publishers). People seem to either love or hate cilantro. If, like me, you're in the former camp, you'll find 50 more reasons to love this pungent herb in the recipes in this book. Click here to learn more about this terrific book, discount ordering links through Amazon.com, and another delicious sample cilantro recipe.

Feel free to add jalapeños or chopped roasted green chiles if you like.

3 strips bacon 1 1/2 cups cornmeal 1/2 cup all-purpose flour 3/4 teaspoon salt 2 teaspoons baking soda 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

Serves 4-6 Preheat the oven to 425°F. In a cast iron skillet (or other heavy-bottomed, ovenproof skillet), cook bacon until crisp. Remove and drain on paper towels. Do not drain bacon grease from the pan. In a large bowl, combine the cornmeal, flour, salt, baking powder, cheese, green onions, and cilantro. In another bowl, beat together the eggs and milk. Add the liquid ingredients to the dry ones, until just incorporated. Pour the batter into the cast iron skillet (it should still be very warm), and bake 18 - 20 minutes, or until a toothpick inserted into the middle of the corn bread comes out clean. Serve hot.