Southwestern Cornbread With Chili Honey Lime Butter Recipe

Ingredients

2 cups all-purpose flour2 cups yellow cornmeal1/2 cup sugar4 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon dried minced garlic1 teaspoon dried minced onion1 teaspoon paprika1 teaspoon chili powder2 cups buttermilk1/2 cup canola oil2 large eggs, room temperature1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped1 cup frozen corn, thawed1/4 cup minced chivesCHILI HONEY-LIME BUTTER:1/2 cup butter, softened1 tablespoon lime juice1 tablespoon honey1 teaspoon chili powder1 teaspoon grated lime zest

Preparation

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.