Instructions: 1. Preheat the oven to 450 F and preheat 2 six-inch cast-iron skillets in the oven for 20 minutes.

2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. In a separate bowl, mix the egg, buttermilk, milk and butter.

3. Gently fold into the dry cornmeal mixture. 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 minutes or until the cornbread is brown around the edges and firm. Cut each cornbread into 4 wedges and serve warm with the orange-honey butter.

How to Prepare the Orange-Honey Butter:
1. In a small saucepan over high heat, bring the orange juice to a boil and reduce until syrupy, 3 tablespoons.

2. Set aside to cool. In a food processor, blend the orange syrup, honey, butter and salt until smooth. The mixture will be soft.

3. Place a sheet of parchment paper or wax paper on a work surface.

4. Arrange the butter along a long side and form into a roll about 1 inch in diameter, leaving a 1-inch border of paper.

5. Roll up the butter in the paper and refrigerate at least 30 minutes. May be refrigerated for up to 3 days or frozen. 1997

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