Southwestern Cornbread With Chili Honey-Lime Butter

• 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
• 1/2 cup butter, softened
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1 teaspoon grated lime zest

1. 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.
2. Transfer to a greased 13x9-in. baking dish. Bake at 400u0b0 for 23-28 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.
3. In a small bowl, combine the butter, lime juice, honey, chili powder and lime zest. Serve with warm cornbread.

flour, yellow cornmeal, sugar, baking powder, baking soda, salt, garlic, onion, paprika, chili powder, buttermilk, canola oil, eggs, sweet red peppers, frozen corn, chives, butter, lime juice, honey, chili powder, lime zest

Taken from www.tasteofhome.com/recipes/southwestern-cornbread-with-chili-honey-lime-butter/ (may not work)