Cast Iron Cornbread With Orange Honey Butter

Directions

1. 1. Preheat the oven to 450 F and preheat 2 six-inch cast-iron skillets in the oven for 20 min.
2. 2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking pwdr. In a separate bowl, mix the egg, buttermilk, lowfat milk and butter.
3. 3. Gently fold into the dry cornmeal mix. 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. 4. Bake for 25 min or possibly till the cornbread is brown around the edges and hard. Cut each cornbread into 4 wedges and serve hot with the orange-honey butter.
5. How to Prepare the Orange-Honey Butter:1. In a small saucepan over high heat, bring the orange juice to a boil and reduce till syrupy, 3 Tbsp..
6. 2. Set aside to cold. In a food processor, blend the orange syrup, honey, butter and salt till smooth. The mix will be soft.
7. 3. Place a sheet of parchment paper or possibly wax paper on a work surface.
8. 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.
9. 5. Roll up the butter in the paper and chill at least 30 min. May be refrigerated for up to 3 days or possibly frzn. 1997