- 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