Orange Cornbread

      When I stepped out onto the deck this morning the scent of a warm spring rain lingered in the air.  Although it's technically still winter I instantly became infected with a serious case of spring fever.  The brilliant yellow batter for this Orange Cornbread from Central Market in Texas reminded me of a field of daffodils.  The subtle orange flavor is what sets this one apart from other recipes.  In my 10 inch dutch oven it baked for 25 minutes with 10 coals in a ring around the bottom and 18-20 on top.  A very nice change from your average recipe and extremely moist, give this Texas orangy cornbread a try. 

Orange Cornbread
1/4 cup butter, softened
1/4 cup sugar
2 eggs
1 cup orange juice
1 cup all-purpose flour
1 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 15 oz. can corn, drained OR 2 cups fresh or frozen corn

     Lightly oil or spray 10 inch dutch oven.
     In medium bowl, beat together butter and sugar until light and fluffy.
     Add eggs and orange juice; mix just until combined.
     Whisk flour, cornmeal, baking powder, baking soda and salt together in separate bowl.
     Fold flour mixture into orange juice mixture; mix just until combined.
     Stir in canned or frozen corn.
     Pour batter into prepared dutch oven.
     Bake at 350 degrees for 25-30 minutes or until lightly brown and springs back when touched in the center.

Pour golden batter in well oiled 10 inch dutch oven

Bake at 350 degrees for 25-30 minutes or until firm in center

Very moist, brimming with corn and scented with orange