Это предварительный просмотр рецепта "Cast Iron Cornbread With Orange Honey Butter".

Рецепт Cast Iron Cornbread With Orange Honey Butter
by Global Cookbook

Cast Iron Cornbread With Orange Honey Butter
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 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

Инструкции

  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.
  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. Set aside to cold. In a food processor, blend the orange syrup, honey, butter and salt till smooth. The mix will be soft.
  7. Place a sheet of parchment paper or possibly wax paper on a work surface.
  8. 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. 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