Best 7 Southwestern Cornbread With Chili Honey Lime Butter Recipes

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If you're looking for a delicious and easy-to-make recipe that blends the flavors of the Southwest, then look no further than southwestern cornbread with chili honey lime butter. This dish is a perfect combination of sweet, savory, and spicy, and it's sure to be a hit with your family and friends. The sweet cornbread is topped with a flavorful chili butter that's made with honey, lime, and spices. It's the perfect comfort food for a chilly day or a casual get-together.

Here are our top 7 tried and tested recipes!

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 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.

GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER



Green Chile Cornbread Skillet with Crispy Pork and Spicy Honey Butter image

When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.

Provided by Eric Greenspan

Categories     appetizer

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 23

Neutral oil, to coat pan and for frying
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup buttermilk
1 cup Greek yogurt
1/2 cup honey
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup roasted and chopped Hatch green chile, homemade from fresh or store-bought, such as 505 Southwestern Green Chile, plus more for garnish
1 1/4 cups grated Cheddar
2 pounds pork butt, cut into fist-size chunks
Kosher salt
1/2 cup garlic cloves
2 cups fresh orange juice
Peels from 1/2 orange
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup honey
1/2 teaspoon cayenne pepper
1/2 teaspoon dark chili powder
1/4 teaspoon kosher salt

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
  • Coat a 9-inch cast-iron skillet with oil.
  • Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
  • Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
  • For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
  • Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
  • For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
  • Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.

CHILI LIME BUTTER



Chili Lime Butter image

This is a great change from usual toppings for corn, baked potato, rolls and just as delish mixed into rice. Experiment...that's what cooking is all about!

Provided by Happy Harry 2

Categories     Lime

Time 40m

Yield 2 serving(s)

Number Of Ingredients 4

4 tablespoons salted butter, soften (may use margarine)
1 teaspoon lime peel, grated
1 teaspoon lime juice, fresh
1 teaspoon chili seasoning mix

Steps:

  • Combine the juice until incorporated into the butter.
  • Mix rest of ingredients into butter.
  • Allow to stand at least 30 minutes for flavors to meld.

SOUTHWESTERN GRILLED CHICKEN WITH LIME BUTTER



Southwestern Grilled Chicken With Lime Butter image

Make and share this Southwestern Grilled Chicken With Lime Butter recipe from Food.com.

Provided by Kirstin in the Couv

Categories     Very Low Carbs

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

2 teaspoons ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 1/2 lbs bone-in chicken parts
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chili, minced
2 tablespoons finely minced white onions
1/4 cup finely chopped fresh cilantro
1 pinch ground black pepper

Steps:

  • In a small bowl, combine first 8 ingredients.
  • With a spoon or a basting brush, spread seasoning paste over the chicken.
  • Grill chicken.
  • In a small bowl, combine all lime butter ingredients.
  • Drizzle over chicken just before serving or serve separately for dipping.

SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY



Southwestern Turkey with Garlic-Ancho Chili Paste and Gravy image

Categories     Food Processor     Garlic     turkey     Roast     Thanksgiving     Hot Pepper     Bon Appétit

Yield Serves 14

Number Of Ingredients 19

Paste
3 large heads garlic
3 large dried ancho chilies, rinsed, stemmed, seeded, torn into pieces
1/2 cup corn oil
1 1/2 teaspoons ground cumin
1/2 teaspoon honey
Turkey
1 17-to 18-pound turkey, neck and giblets reserved
2 tablespoons corn oil
1 1/2 pounds turkey neck or wings, cut into 1-inch pieces
1 large onion, chopped
3 celery stalks, chopped
1 large tomato, chopped
1 teaspoon whole allspice berries
5 cups canned low-salt chicken broth
Gravy
2 cups (about) canned low-salt chicken broth
6 tablespoons all purpose flour
Cayenne pepper

Steps:

  • For paste:
  • Preheat oven to 350°F. Separate heads of garlic into individual cloves (do not peel). Pierce each clove once with toothpick. Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes. Cool 5 minutes. Peel garlic, cutting hard tip off each clove. Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic. Blend 1/2 cup garlic in processor to form course puree.
  • Meanwhile, place chilies in small saucepan. Add enough water just to cover. Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes. Add chili mixture, oil, cumin, and honey to garlic in processor. Puree until smooth. Season with salt and pepper. (Can be made 1 week ahead. Cover paste and garlic; chill.)
  • For turkey:
  • Pat turkey dry. Season with salt and pepper. Slide hand under skin of turkey breast to loosen skin. Spread 1/2 cup garlic-paste over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 2 tablespoons paste all over outside of turkey. Reserve remaining paste for gravy. Tie legs together loosely to hold shape of turkey. Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.)
  • Position rack in lowest third of oven and preheat to 325°F. Heat 2 tablespoons oil in heavy large skillet over high heat. Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes. Place contents of skillet around turkey in pan. Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth. Roast turkey 1 hour 30 minutes. Tent turkey and entire pan loosely with heavy-duty foil. Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey). Place turkey on platter. Tent with foil; let stand at least 30 minutes. Reserve mixture in pan for gravy.
  • For gravy:
  • Using tongs, remove turkey parts from pan; discard. Pour mixture in pan into sieve set over large bowl. Press on solids in sieve to release liquid. Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
  • Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied. Add flour and stir 1 minute (mixture will be very thick). Gradually add 6 cups broth mixture, whisking until smooth. Simmer until reduced to 4 1/2 cups, about 20 minutes. Season with cayenne, salt and pepper.
  • Serve turkey with gravy.

SOUTHWESTERN-STYLE LIME CHILI



Southwestern-Style Lime Chili image

I came up with this recipe the first week of October, when I was participating in a chili cook-off in Mountain Home, ID. Came out great and every judge and taster enjoyed it. It will have the authentic chili flavor with a little 'twist.' This recipe should be started the night before you wish to serve it.

Provided by bakerandahalf

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 14h50m

Yield 12

Number Of Ingredients 16

3 tablespoons cooking oil
1 large green bell pepper, chopped
1 onion, chopped
2 tablespoons minced garlic
2 pounds sirloin roast, cut into 1/2-inch cubes
3 (15 ounce) cans chili beans
2 (15 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
3 cups water
2 tablespoons mild chili powder
3 tablespoons ground cumin
½ teaspoon ground nutmeg, or more to taste
2 tablespoons salt
1 tablespoon ground black pepper
lime, juiced
6 drops Worcestershire sauce

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
  • Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
  • Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.4 g, Cholesterol 33.1 mg, Fat 9.3 g, Fiber 7.4 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 2000.1 mg, Sugar 8 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure to use a cast iron skillet for the cornbread, as it will give it a crispy crust.
  • Don't overmix the cornbread batter, or it will be tough.
  • Bake the cornbread until a toothpick inserted into the center comes out clean.
  • Let the cornbread cool slightly before serving, so it doesn't crumble.
  • Serve the cornbread with chili, honey lime butter, or your favorite toppings.

Conclusion:

This recipe for Southwestern Cornbread with Chili Honey Lime Butter is a delicious and easy-to-make side dish that is perfect for any occasion. The cornbread is moist and flavorful, and the chili honey lime butter adds a delicious and unique flavor. This recipe is sure to be a hit with your family and friends.

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