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Southwestern Corn Bread with Chili Honey-Lime Butter Recipe

Southwestern Corn Bread with Chili Honey-Lime Butter Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:15 servings


  • 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
  • 1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped
  • 1 cup frozen corn, thawed
  • 1/4 cup minced chives
  • 1/2 cup butter, softened
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 teaspoon grated lime peel


  • 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 peel. Serve with warm corn bread. Yield: 15 servings (1/2 cup butter).

Nutritional 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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