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
Southwestern Cornbread with Chili Honey-Lime Butter
Prep Time
20 min
Cook Time
25 min
Yield
15 servings (1/2 cup butter)
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
- 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.
- 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.
- 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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