I am knee-deep in season induced memories. Cool fall air does this. I reminisce with every breeze, and bite, and store those memories in my never ever forget pile. I harbor these memories in a small space, on the inside of my left forearm. It humbly holds the stories that make up my life. Autumn is locked up in limbs and lungs, chili, and cornbread.
Chili, and cornbread capture the best things about home, both of origin and creation. After three years in the making, my labor of love has come to fruition, in the middle of Wyoming, found in the best cornbread I have ever tasted.
Brown Butter Orange Rosemary Cornbread
Makes 9 big pieces of perfect cornbread
1 1/4 cups cornmeal
3/4 cup all purpose flour
1 1/4 tsp. sea salt
1 tsp. baking soda
1/4 heaping cup of cane sugar+ 1 tbsp. for garnish
2 tbsp. chopped rosemary
Zest from 1 1/2 oranges, reserve zest from the 1/2 orange for garnish
1/2 cup unsalted butter, melted
2 tbsp. raw honey
1 cup whole milk
3 tbsp. orange juice
Pre-heat oven to 350.
Melt butter in a small saucepan until it is golden brown, aromatic and crackling. Add honey, stir, and set aside to cool.
Combine cornmeal, flour, salt and baking soda in a large bowl and set aside.
Combine sugar, rosemary and orange zest in a small bowl and using a spoon, thoroughly rub rosemary and zest into the sugar. Combine with other dry ingredients.
Whisk together eggs, milk, orange juice, butter and honey. Whisk wet ingredients into dry ingredients and mix until combined.
Grease an 8×8 pan with butter or oil, and pour in the batter. Combine the reserved tbsp. of sugar and orange zest, and sprinkle on top.
Bake for 24-28 minutes or until golden brown and cooked through the middle. Place a knife or tooth pick in the center to check.
Let cool for 15-20 minutes. Slice into 9 equal squares.