Southwestern Corn Bread With Chili Honey Lime Butter Recipes

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BUTTERY CORNBREAD



Buttery Cornbread image

A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 8

2/3 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

SOUTHWEST SKILLET CORN



Southwest Skillet Corn image

"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 medium sweet red pepper, chopped
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon butter
1-1/2 teaspoons ground cumin
1 package (16 ounces) frozen corn, thawed
1/3 cup minced fresh cilantro

Steps:

  • In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.

Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

EASY SOUTHWESTERN CORNBREAD



Easy Southwestern Cornbread image

Make and share this Easy Southwestern Cornbread recipe from Food.com.

Provided by Joe Smith 2.0

Categories     Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) package Jiffy corn muffin mix
1 (11 ounce) can mexicorn, drained
1 (4 ounce) can canned diced green chiles
2 tablespoons milk
1 egg
1/2 cup sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 400 degrees.
  • In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined.
  • Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.
  • Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 198.2, Fat 7, SaturatedFat 2.7, Cholesterol 31.8, Sodium 493.1, Carbohydrate 29, Fiber 2.2, Sugar 6.2, Protein 5.8

SOUTHWESTERN CORNBREAD



Southwestern Cornbread image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 12

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
  • In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
  • Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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