Florida Orange-Jalapeño Cornbread
Ingredients
1 ¼ cups yellow cornmeal
¾ cup all-purpose flour
3 tablespoons sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
½ cup Florida orange juice
½ cup milk
2 large eggs, beaten
3 tablespoons jalapeño pepper, seeded, minced
2 tablespoons salted butter, melted
1 teaspoon Florida orange zest, chopped
Preparation
Preheat oven to 400°F. Grease 10-inch cast iron or ovenproof skillet; heat skillet in oven.
Meanwhile, in large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt; mix well. Add orange juice, milk, eggs, jalapeño pepper, butter and orange zest; stir with wooden spoon just until combined, being careful not to overmix. Batter will be slightly lumpy.
Remove cast iron skillet from oven and pour cornbread batter in skillet. Return to oven and bake for 15 to 20 minutes, until cornbread is cooked through and lightly browned on top. Toothpick inserted in center will come out clean. Remove from oven; let stand for 2 to 3 minutes. Slice into wedges to serve.