This past week in Santa Cruz has been cold, wet, and completely dreary. My favorite meals during this kind of weather are homemade soups, stews, and chili and it just so happens that this weekend a few friends will be throwing a chili cook off for a birthday celebration. What goes better with chili than cornbread? Orange cornbread with orange butter!
1 cup all purpose flour
4 tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
2 ½ tbsp unsalted butter
1 cup milk
⅓ cup Serendipity Orange Marmalade
*Optional ingredients: ½ cup sweet corn, ½ green chilis, ½ cheddar cheese.
*This recipe can be halved and baked in a 5×7 casserole dish.
Preheat oven to 400°. In a large prep bowl whisk together all of the dry ingredients. Using a pastry blender cut in the butter. In a medium prep bowl beat the milk, eggs, and orange marmalade. Pour the wet ingredients into the dry ingredients and mix until moistened.
Pour batter into a well greased 8 inch square baking dish. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cut into squares and serve warm with orange butter.
½ cup softened butter
¼ cup Serendipity Orange Marmalade
Whisk together the softened butter and marmalade until thoroughly combined and completely smooth. Pour into a 6 oz ramekin or jelly jar and place in the refrigerator until ready to use.
I hope everyone has a wonderful weekend! Stay tuned for more to come. Until next time.