Orange Cornbread

Makes 12 servings

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)

Preheat oven to 350 degrees F.

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

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

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.

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

Cool slightly and cut into 12 squares.

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!

Recipe and photograph provided courtesy of Florida Department of Citrus.