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Southwestern Corn Bread with Chili Honey-Lime Butter

 Southwestern Corn Bread with Chili Honey-Lime Butter
I put a wonderful twist on my Grandma's classic corn bread. The teachers at my kids' school thought it was sensational. Any extra of the 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
15 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 2 cups King Arthur Unbleached 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 eggs
  • 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

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Southwestern Corn Bread with Chili Honey-Lime Butter (continued)

Ingredients (continued)

  • 1 teaspoon grated lime peel

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 13-in. x 9-in. baking dish. Bake at 400°
  • for 23-28 minutes or until a toothpick inserted near the center
  • comes out clean. Remove to a wire rack.
  • In a small bowl, combine the butter, lime juice, honey, chili powder
  • and lime peel. Serve with warm corn bread. Yield: 15 servings (1/2
  • cup butter).
Nutritional Facts: 1 piece with 1-1/2 teaspoons butter equals 317 calories, 15 g fat (5 g saturated fat), 46 mg cholesterol, 488 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.