1/4 cup butter, room temperature
1/4 cup sugar
1 cup 100% Florida orange juice
1 cup all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 cups fresh, canned or frozen corn kernels lightly chopped
Preheat oven to 350 degrees. Coat a 9x9" baking pan with non-stick cooking spray and lightly dust with flour, shaking out the excess.
In a large mixing bowl and using a hand mixer, beat together butter and sugar until light and fluffy.
Add eggs and orange juice; beat until just combined.
Stir in chopped corn.
Pour batter into baking pan. Bake for 30 minutes or until a wooden toothpick comes out clean. Remove from oven and let cool slightly.
Cut into 12 squares. Serve warm.
Notes: For a sweet touch, combine 1/4 cup softened butter and 2 tbsp. of orange blossom
honey to spread on the cornbread.