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Cast Iron Cornbread with Orange-Honey Butter

Source of Recipe


Lifetime's Recipes to Go






List of Ingredients



• -- Butter --
  
• 6 Tbsp unsalted butter, at room temperature
  
• 1/8 tsp salt
  
• 1 Tbsp orange juice concentrate
  
• 1 Tbsp honey
  
• .
  
• -- Cornbread --
  
• 1 cup yellow cornmeal
  
• 1 cup all-purpose flour
  
• 2 Tbsp granulated sugar
  
• 1 tsp salt
  
• 1-1/2 tsp baking powder
  
• 1/2 cup buttermilk
  
• 1/2 cup milk
  
• 1 egg
  
• 6 Tbsp unsalted butter, melted and cooled
  
• 1 Tbsp vegetable shortening
  






Instructions



1. To prepare the butter: Put the softened butter into a bowl with the salt, and whisk until creamy. Whisk in the orange juice concentrate, and then the honey. Whisk until smooth. Set aside.
   
   
2. To prepare the cornbread: Preheat oven to 425 degrees (F). Place a seasoned 10-inch cast iron skillet on the center oven rack and heat 15 minutes.
   
   
3. While the pan is heating, stir together the cornmeal, flour, sugar, salt and baking powder into a large bowl. Measure the buttermilk and milk in a 2-cup measuring cup, then whisk in the egg until well blended. Whisk in the cooled melted butter. Pour into the dry ingredients and stir with a wooden spoon just until completely blended.
   
   
4. Remove the skillet from the oven and put the shortening into the pan. As it melts, brush evenly over the inside. Then pour the batter into the pan, spreading evenly. Bake on center oven rack 20 minutes. Test with a toothpick or skewer in the center. Remove from the oven and brush with a little of the orange-honey butter. Cool about 15 minutes before cutting.
   
   Cut into wedges and serve with the remaining orange-honey butter.
   
   Makes 8 to 10 wedges.