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Pecan Cornbread with Tangerine Butter Recipe

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This recipe for Pecan Cornbread with Tangerine Butter, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Brady
Added: Wednesday, June 28, 2006


4 tbp butter
1-11/4 cups buttermilk
1extra lg egg
1/2 tsp vanilla
1Tbp dark rum
3/4 cup fine stone ground cornmeal
1 1/4 flour
1tsp baking soda
1 tsp baking powder
2Tbp sugar
3/4 tsp salt
1/2 cups chopped toasted pecans
Tangerine butter
8 Tbp butter soft
2Tbs honey
1 1/2 tsp grated tangerine zest
2 Tbp tangerine juice

preheat 350coat skillet with butter
whisk remaining butter , buttermilk, egg,vanilla, and rum
in another bowl combine dry ingredients, stir dry into wet ingredients stir with wooden spoon.
pour batter into skillet place skillet in oven and bake until firm and golden brown~ 30 min. let cool 5 min and invert.

Mix the tangerine butter ingredients and refrigerate. Tangerine can be substituted with Lemon, Lime, Kumquat, Grapefruit

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Aunt Grace made this cornbread for Dougs retirement party it was a wonderful addition to our carribean theme.
Party On!




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