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Southwestern Cornbread with Chili Honey-Lime Butter

Total Time

Prep: 20 min. Bake: 25 min.

Makes

15 servings (1/2 cup butter)

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
Southwestern Cornbread with Chili Honey-Lime Butter Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. In a small bowl, combine the butter, lime juice, honey, chili powder and lime zest. Serve with warm cornbread.

Nutrition Facts

1 piece with 1-1/2 teaspoons butter: 317 calories, 15g fat (5g saturated fat), 46mg cholesterol, 488mg sodium, 40g carbohydrate (11g sugars, 2g fiber), 6g protein.

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