Southwestern Cornbread With Chili Honey Lime Butter Recipes

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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 CORNBREAD WITH CHILI HONEY-LIME BUTTER



Southwestern Cornbread with Chili Honey-Lime Butter image

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

Provided by Taste of Home

Time 45m

Yield 15 servings (1/2 cup butter).

Number Of Ingredients 22

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

Steps:

  • 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 : Calories 317 calories, Fat 15g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 488mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

SOUTHWESTERN CORN BREAD WITH CHILI HONEY-LIME BUTTER



Southwestern Corn Bread with Chili Honey-Lime Butter image

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

Provided by @MakeItYours

Number Of Ingredients 22

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
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

Steps:

  • 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 corn bread.

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