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Orange Cornbread

Orange Cornbread
  • Duration
  • Cook Time
  • Prep Time
  • 12 servings ServingsServings


  • 1/4 cup butter (softened to room temperature)
  • 1/4 cup Sugar
  • 2 Eggs
  • 1 cup Orange juice
  • 1 cup All-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/4 teaspoon salt
  • 2 cups (16 ounces) fresh corn, lightly chopped (may substitute canned or frozen)



1 Preheat oven to 350 F.

2 While oven is heating, lightly spray 9- x 9-inch pan with canola oil and dust with flour. Set aside.

3 Beat together butter and sugar with electric mixer until light and fluffy. Add eggs and orange juice; beat just until combined.

4 Combine flour, cornmeal, baking powder, baking soda and salt. Whisk together. Fold flour mixture into orange juice mixture, just until combined. Stir in chopped corn.

5 Pour batter into prepared pan and bake for 30 minutes or until toothpick inserted in center comes out clean.

6 Cool slightly and cut into 12 squares.

8 Cook''s note: Mix together 1/4 cup softened butter with 2 tablespoons of orange honey. Makes a wonderful butter to spread on the cornbread. Enjoy!

Source: The Florida Department of Citrus