• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Pork > Buttermilk Cornbread with Bacon Lime Chili Butter

    Buttermilk Cornbread with Bacon Lime Chili Butter

    by Teri Lyn Fisher · Published: Jul 3, 2013 · Modified: Nov 28, 2020

    Jump to Recipe
    Buttermilk Cornbread with Bacon Lime Chili Butter
    A close up of ingredients for bacon lime chili butter.
    Buttermilk Cornbread with Bacon Lime Chili Butter recipe

    Do you remember some of your early culinary adventures as a kid? Where you would find something out and then it would forever stick with you and you wondered why you hadn’t thought of doing it before? For me, those kinds of discoveries were any kind of chip in any kind of sandwich, cereal in ice cream, French fries in chocolate milk shakes, and vegetable cream cheese on a blueberry bagel (still eat this ALL THE TIME). As an older child I discovered putting fritos in the bottom of your bowl of chili. Whoa. I still think about it every time I want to make chili. If you don’t have fritos, my second thought is always layering corn bread at the bottom of the bowl. It becomes what I would later term as the “grape-nuts effect” (basically it soaks up all the good stuff and at the end you’re eating a soggy delicious mess).  I would describe the pay off to be similar to lucky charms milk. Always having been a huge fan of corn bread, I am excited about this recipe for Buttermilk Cornbread and Bacon Lime Chili Butter. So the deal with this Buttermilk Cornbread is that it isn’t too sweet, so you can totally use honey on top if you like that kind of thing. There are corn chunks in it so you still have some nice texture. The butter is on a whole other level. If you prefer to eat your cornbread alone (not at the bottom of your chili bowl), then you MUST make this butter. It’s like a smoky bacon dream spread. In fact, I would recommend doubling this recipe and eating it on toast in the morning. It really is that good.

    I realize it’s been hot lately. So if you’re not in the mood for cornbread we still got your back. We hope you all have a very nice Independence Day!
    ♥ Teri

    More recipes you might fancy: 

    A close up of pumpkin cornbread with butter in a skillet and a piece cut out.
    Pumpkin Cornbread
    A pot of kitchen sink chili with extra bowls, a ladle, and ramekins of toppings.
    Kitchen Sink Chili
    Spicy white bean chili in blue bowls on a wooden surface.
    Spicy White Bean Chili
    Click here for our
    Bread, Scone, Muffin, and Biscuit Recipe Section!

    A pan of buttermilk cornbread with pieces cut out and plated.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Buttermilk Cornbread with Bacon Lime Chili Butter

    Buttermilk Cornbread with Bacon, Chili and Lime Butter

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 25 mins
    Cook Time: 30 mins
    Chill Time: 6 hrs
    Servings: 12

      INGREDIENTS  

    • 1 tablespoon unsalted butter
    • ⅔ cup fresh corn kernels (off of about 2 cobs)
    • 2 cups yellow cornmeal
    • 2 cups all purpose flour
    • 1 ½ tablespoons baking powder
    • ½ teaspoon salt
    • 2 eggs
    • 1 ½ cups (3 sticks) unsalted butter, melted and divided
    • 4 cups buttermilk
    • ¼ cup honey, warmed (plus extra for drizzling)
    • salt and pepper to taste

    bacon, chili, lime butter

    • ½ pound bacon, cooked and crumbled
    • 2 tablespoons minced shallots
    • ½ cup (1 stick) cold salted butter, cut into cubes
    • 1 tablespoon chile powder
    • 1 teaspoon cayenne pepper
    • ¼ teaspoon salt
    • ¼ teaspoon cracked black pepper
    • zest of 3 limes

      INSTRUCTIONS  

    • Preheat oven to 400°F. Place 8”x8” baking dish into oven.
    • Melt butter in a sauté pan over medium-high heat. Add corn and sauté for 2 minutes. Season with salt and pepper and set aside.
    • In a mixing bowl, whisk together cornmeal, flour, baking powder, and salt.
    • In another bowl whisk together eggs, 1 cup butter, buttermilk, and honey.
    • Pour wet mixture into dry mixture and stir until well mixed. Fold in corn.
    • Pour remaining butter into hot baking dish and swirl to cover all sides.
    • Pour batter into baking dish and bake for 45 minute to an hour or until a toothpick comes out clean when inserted into the center.
    • Remove from oven and drizzle with a small amount of honey. Serve with bacon butter.
    • Bacon, chili, lime butter: Place bacon and shallots in a food processor and pulse until a fine mealy texture forms. Add remaining ingredients and continue to pulse until fully incorporated. Place butter in a ramekin and place in the refrigerator for at least 6 hours (to allow the flavors to merry). Before serving, set butter out for 30 minutes to soften. Serve.
    Calories: 640kcal Carbohydrates: 48g Protein: 15g Fat: 44g Saturated Fat: 24g Cholesterol: 138mg Sodium: 824mg Potassium: 366mg Fiber: 4g Sugar: 11g Vitamin A: 1420IU Vitamin C: 1mg Calcium: 203mg Iron: 2mg

    You Might Also Love...

    • A close up of a fried chicken sandwich.Fried Chicken Sandwich
    • A close up of Popeyes Chicken Sandwich with fries on a wooden board.Popeyes Chicken Sandwich Recipe

    July 3, 2013 / 29 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Warm German Potato Salad
    Next Post: Mustard Crusted Pork Chops Next Post >

    Reader Interactions

    July 3, 2013 / 29 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Chika

      August 07, 2017 at 7:14 am

      Can I freeze the bacon butter so it can be used on other foods? I’d hate to throw the leftovers out since it’s so good.

      Reply
    2. Chika

      August 05, 2017 at 2:50 pm

      Making this now. So anxious to try it! I agree with Sue, the batch was enough to fill two 8×8 pans.

      Reply
    3. Sue Myles

      February 07, 2015 at 2:18 pm

      i have my cornbread in the oven as we speak. My only comment is that when you said 1 8×8 pan, I thought, hey I’ll double this and bake it in a 9x 13. This recipe must be enough for 2-8×8 pans because I have 2 full 9x 13 pans in the oven. Not a problem, just an FYI. Hey, more to share! It really smells good, Now I need to go make the butter!

      Reply
    4. felycia

      July 10, 2014 at 3:20 am

      Hi,

      Quick question, if I do not have yellow cornmeal, what subsitutes I can use? I live in indonesia and it is difficult to find this. Would corn flour is ok?

      Thanks!

      Reply
      • Jenny Park

        July 10, 2014 at 8:40 am

        I’ll have to think about an adequate substitute for cornmeal and get back to you. Unfortunately corn flour is quite different and used primarily as a thickener and is not meant for baked goods.

        Reply
        • felycia

          July 11, 2014 at 8:43 pm

          Okay, thanks Jen for your quick reply. I will try find it in western shops here at indo.. :)

          Reply
    5. Kevin Sandridge

      March 03, 2014 at 12:31 pm

      The bacon lime chili butter in this recipe is one I need to try ASAP! The competition BBQ circuit needs more of this type of flare on Friday night set up dinner menus!

      Reply
    6. Ryan

      December 17, 2013 at 12:54 pm

      Do you think this would work cooking it in a 12-inch skillet?

      Reply
      • Jenny Park

        December 17, 2013 at 2:52 pm

        Definitely, you just might not get quite the height!

        Reply
    7. Julia

      November 27, 2013 at 8:29 pm

      Your parmesan pepper beer bread was such a hit with my family that I decided to make your buttermilk cornbread for Thanksgiving. I didn’t have oregano on hand but fresh rosemary worked nicely as well!

      Reply
      • Jenny Park

        November 27, 2013 at 8:51 pm

        Aw, so glad to hear you’re enjoying our ‘breads’! Happy Thanksgiving!

        Reply
    8. Marc

      August 30, 2013 at 3:20 am

      Easy to make and extremely delicious. Absolutely loved it!

      Reply
    9. Amy Alt

      July 08, 2013 at 2:27 pm

      One of my favourite meals is japanese spinach pancakes with chilli and lime butter, delicious! Definitely going to get some bacon involved next time though. x

      Reply
    10. Annalise @ Completely Delicious

      July 05, 2013 at 8:11 am

      How can anyone not be in the mood for cornbread?? Heat wave or no, this recipe looks fantastic!

      Reply
    11. Paulina

      July 05, 2013 at 5:25 am

      I love cornbread, this version must taste really great! I need to try it :)

      Reply
    12. Mary Clay @ Cooking with the King

      July 04, 2013 at 9:50 pm

      Looks absolutely delicious! You guys are so inventive.

      Reply
    13. natalie @ wee eats

      July 04, 2013 at 7:28 pm

      HOLD UP A MINUTE! VEGGIE CREAM CHEESE ON A BLUEBERRY BAGEL!? Clearly this sounds insane, but you’re such a reliable source I’m actually going to try it out.

      This looks AMAZING! I’m a total cornbread girl, and I always have fritos (or tortilla chips… or cornbread) at the bottom of my chili bowl!

      I can’t wait to make this, thanks for sharing!

      Reply
    14. Sophie

      July 04, 2013 at 9:56 am

      LOOK at the texture, height and density on that cornbread! You gals know your stuff. Gorgeous! There is a lot of butter in this recipe so I’m sure it is absolutely delicious, YEOW. I’m making one of your recipes for the cookout I’m attending tonight! — cherry ricotta crostini, except making it in a large shallow dish and serving toasts for dipping so I don’t have to carry a million crostini to the cookout :) It’ll be a hit, I know it! FOOD DESTROY. xoxo

      Reply
    15. Tahny

      July 04, 2013 at 9:34 am

      I’m passionate about a good cornbread! This looks fantastic!

      Reply
    16. Tub Life

      July 04, 2013 at 2:08 am

      This looks super delicious!

      Reply
    17. Jocelyn (Grandbaby Cakes)

      July 03, 2013 at 11:25 pm

      Now that is what I call cornbread. That butter is genius!

      Reply
    18. Sarah

      July 03, 2013 at 8:47 pm

      You have made an even easier way for me to ingest my cornbread an my bacon in the same mouthful. I owe you a debt of gratitude. Bless you.

      Reply
    19. Tieghan

      July 03, 2013 at 7:37 pm

      Buttermilk cornbread is the best! I just made some last night!
      The butter sounds incredible! The whole thing sound incredible! Awesome.

      Reply
    20. Megan

      July 03, 2013 at 6:28 pm

      Oh man, this cornbread looks PERFECT.

      Reply
    21. Christiane - Taking On Magazines

      July 03, 2013 at 12:47 pm

      I can’t eat New England clam chowder without Fritos, so yeah, I know exactly what you’re talking about. I love your dish. It’s a full food party in one glorious baked square.

      Reply
    22. Belinda @themoonblushbaker

      July 03, 2013 at 10:37 am

      That butter does sound addictive! my child hood discovery is using sprinkles as sandwich filler on white butter bread. We call it fairy bread in Australia. Now I use this as inspiration for French toast sundays, were I deep fry slices of these in a sprinkle studded eggy batter :)

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Tteokbokki recipe on a platter. Tteokbokki (Korean Spicy Rice Cakes)
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Korean Army Stew or Budae Jjigae in a pot ready to be served. Budae Jjigae (Korean Army Stew)
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • A collage of our best Valentine's dinner ideas. Best Valentine’s Day Dinner Ideas
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • Brown Butter Colcannon recipe in a bowl with a spoon in it. Brown Butter Colcannon
    • Chicken and gnocchi soup in a bowl with bread on the side. Chicken Gnocchi Soup
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!