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Ingredientes
- 1 c. Coarsely grnd yellow cornmeal
- 1 c. All-purpose flour
- 2 Tbsp. Sugar
- 1 tsp Salt
- 1 1/2 tsp Baking pwdr
- 1 lrg Egg, lightly beaten
- 1/2 c. Buttermilk
- 1/2 c. Lowfat milk
- 6 Tbsp. Unsalted butter, melted
- 2 Tbsp. Vegetable shortening
- 1 stk unsalted butter, at room temperature
- 1 c. Fresh orange juice
- 2 Tbsp. Honey
- 1 pch salt
Direcciones
- 1. Preheat the oven to 450 F and preheat 2 six-inch cast-iron skillets in the oven for 20 min.
- 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. 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. 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.
- 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..
- 2. Set aside to cold. In a food processor, blend the orange syrup, honey, butter and salt till smooth. The mix will be soft.
- 3. Place a sheet of parchment paper or possibly wax paper on a work surface.
- 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.
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 799 | |
| Calories from Fat 435 | 54% |
| Total Fat 49.52g | 62% |
| Saturated Fat 27.82g | 111% |
| Trans Fat 2.14g | |
| Cholesterol 161mg | 54% |
| Sodium 1165mg | 49% |
| Potassium 344mg | 10% |
| Total Carbs 79.82g | 21% |
| Dietary Fiber 2.6g | 9% |
| Sugars 24.05g | 16% |
| Protein 10.59g | 17% |
