Orange Scented Cornbread

In case you hadn’t noticed, it suddenly got very cold outside. Unless you live in Hawaii…

In which case, we’re not friends anymore because you clearly haven’t invited me to live with you…ok, we can still be friends but that invitation better be in the mail.

Cold. Really cold. As in, my kitchen floor is frozen because I left the window open to let in the cool Fall breeze, but that breeze was actually a deepfreeze. And I forgot that you have to start leaving the house five minutes earlier than normal just to turn your car on and get the heat going. And I’m wearing Christmas PJ pants to bed (or around the house at all times).


Speaking of…my preset radio station turned into a Christmas station without asking my permission first. Did you know that EVERY musical artist has a Christmas album?

Celine Dion and Mariah Carey are just expected (because frankly, All I Want For Christmas is You).

But, the Bare Naked Ladies? Yup. That’s cool.

Christina Agulera? Seriously, you too?

Don’t even get me started on Bieber.

Puh-lease, just give me some Bublé Christmas and I’m a happy woman.

ADD moment: “harses, harses, harses, harses” (Name that movie, and go!)


Anyways, it’s cold. We get it. Make some chili or stew. And cornbread too. Because apparently when it gets cold outside, I turn into Dr. Seuss.


Make my Orange Scented Cornbread, because you never knew how badly your cornbread needed a hint of orange until you made this. It’s soft and crumbly, just like the cornbread you love. It’s savory and slightly sweet. And it pairs so well with a hearty bowl of chili or warmed up on its own with a bit of whipped honey butter. 

Orange Scented Corn Bread
Traditional skillet cornbread gets a hint of orange flavor from fresh orange juice and orange zest, making it perfect for chili, stew, or plain with honey-butter. Cook it in an 8" skillet or an 8x8" baking dish.
Write a review
  1. 1 cup unbleached flour
  2. 3/4 cup fine yellow cornmeal
  3. 2 Tbs. raw sugar
  4. 2 and 1/2 tsp. baking powder
  5. 1/2 tsp. salt
  6. 1 Tbs. butter
  7. 2 eggs
  8. 3/4 cup milk (I used unsweetened almond milk)
  9. juice and zest of one medium orange
  10. 1/4 cup oil (canola or vegetable)
  1. Preheat your oven to 400 degrees F. Place your skillet into the oven to heat as the oven heats.
  2. In a medium-sized mixing bowl, combine the flour, cornmeal, sugar, baking powder and salt.
  3. In a separate mixing bowl, combine the eggs, milk, orange juice and zest, and cooking oil. Use a fork to whisk them together until fully incorporated.
  4. Add the wet ingredients to the dry ingredients and stir until just combined (do not over-mix).
  5. Carefully remove the skillet from the oven. Add the 1 Tbs. of butter to the skillet and swirl around until melted. Carefully pour the batter in the heated skillet and then return the skillet to the oven.
  6. Bake for 20 minutes or until a toothpick comes out clean and the top is golden brown.
  7. Let the cornbread cool on a wire rack until warm, then slice and serve. Enjoy!
Adapted from Better Homes and Gardens New Cook Book
Adapted from Better Homes and Gardens New Cook Book
Treats With a Twist

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge


  1. says

    Michael Buble…love him!
    Meg Ryan…love her!
    Cornbread…love IT!

    So basically I’m in love with this post! And guess what? I made cornbread too! But mine’s orange in a different way…I’ll give you one guess as to how! Annnnd GO!

    And ps, I totally spit on my computer over the Dr. Seuss thing! Lmao!
    Heather @ Kiss My Broccoli recently posted…What I Ate ‘Round the ClockMy Profile