| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Lifetime tv, Life1 | 4 | servings | |
INGREDIENTS
| 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 |
| 1 | Stick unsalted butter; at room temperature | |
| 1 | c | Fresh orange juice |
| 2 | tb | Honey |
| 1 | Pinches salt |
INSTRUCTIONS
INGREDIENTS FOR CORNBREAD INGREDIENTS FOR BUTTER 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 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s holding your atoms together”