———————-INGREDIENTS FOR CORNBREAD———————-
1 c Coarsely ground yellow
-cornmeal
1 c All-purpose flour
2 tb Sugar
1 ts Salt
1 1/2 ts Baking powder
1 lg Egg; lightly beaten
1/2 c Buttermilk
1/2 c Milk
6 tb Unsalted butter; melted
2 tb Vegetable shortening
INGREDIENTS FOR BUTTER
1 Stick unsalted butter; at
-room temperature
1 c Fresh orange juice
2 tb Honey
1 Pinches salt
1. Preheat the oven to 450 F and preheat 2 six-inch cast-iron
skillets in the oven for 20 minutes.
2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and
baking powder. In a separate bowl, mix the egg, buttermilk, milk and
butter.
3. Gently fold into the dry cornmeal mixture. Brush the pre-heated
pans with 1 Tbsp. of shortening each and immediately pour in the
batter, approximately three-fourths of the way up.
4. Bake for 25 minutes or until the cornbread is brown around the
edges and firm. Cut each cornbread into 4 wedges and serve warm with
the orange-honey butter.
How to Prepare the Orange-Honey Butter:
1. In a small saucepan over high heat, bring the orange juice to a
boil and reduce until syrupy, 3 tablespoons.
2. Set aside to cool. In a food processor, blend the orange syrup,
honey, butter and salt until smooth. The mixture will be soft.
3. Place a sheet of parchment paper or wax paper on a work surface.
4. Arrange the butter along a long side and form into a roll about 1
inch in diameter, leaving a 1-inch border of paper.
5. Roll up the butter in the paper and refrigerate at least 30
minutes. May be refrigerated for up to 3 days or frozen. 1997
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Yields
4 servings