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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pecan Cornbread with Tangerine Butter Recipe

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This recipe for Pecan Cornbread with Tangerine Butter is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp. butter
1-1¼ cups buttermilk
1 extra large egg, beaten
1/2 tsp. vanilla
1 Tbsp. dark rum
3/4 cup fine stone-ground cornmeal
1¼ cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. sugar
3/4 tsp. salt
1/2 cup coarsely chopped toasted pecans
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Tangerine butter
8 Tbsp. butter, at room temperature
2 Tbsps. honey
1½ tsp. grated tangerine zest
2 Tbsps. tangerine juice
Directions:
Directions:
Preheat oven to 350º. Melt butter in 8” cast iron skillet over high heat. Swirl the pan to coat the sides with butter. Pour the excess butter into a large mixing bowl and let cool.
When cool, whisk in the buttermilk, egg, vanilla and rum.
In another bowl, combine dry ingredients and pecans. Add dry ingredients to butter mixture and stir with wooden spoon, just to mix.
Pour batter into skillet. Place skillet in oven, bake until firm and golden brown about 30 minutes. Let cool 5 minutes and invert onto a round platter. Serve with tangerine butter.
Cream the butter and honey until light and fluffy. Add the juice and blend well. Fold in the zest. Spoon the butter in to a ramekin. Cover and refrigerate. Makes 8 wedges, serving 4-8.
Number Of Servings:
Number Of Servings:
8 wedges, serving 4-8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Aunt Grace made this cornbread when we were vacationing in Wrightsville Beach, NC. It was a wonderful addition to our Caribbean theme get together. Recipe courtesy of Miami Spice Cookbook.

 

 

 

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