Brown Butter Rosemary Orange Cornbread

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Joy The Baker


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1/2 cup (1 stick) plus 1 tablespoon unsalted butter

2 large eggs

1 cup buttermilk

2 tablespoons fresh orange juice

1 cup all-purpose flour

1 cup coarse ground cornmeal

1 teaspoon salt

3/4 teaspoon baking soda

1/3 cup granulated sugar

1 tablespoon grated orange zest

2 tablespoons chopped fresh rosemary

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