Southwestern Cornbread with Chili Honey-Lime 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
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
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1In 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.
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2Transfer 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.
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3In a small bowl, combine the butter, lime juice, honey, chili powder and lime zest. Serve with warm cornbread.
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