Paula Deen's Orange Brownies

1 1/2 c. all-purpose flour
2 c. granulated sugar
1 tsp. salt
1 c. butter, softened
4 eggs
2 tsp. pure orange extract
1 tsp. grated orange zest

Glaze:
1 c. powdered sugar
1 tsp. grated orange zest
2 Tbsp. fresh orange juice

Preheat oven to 350.  Grease 9x13-inch pan.  In a mixing bowl, whisk together flour, sugar, and salt.  Add butter, eggs, orange extract, and orange zest and beat with mixer until well-blended.  Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set.  Remove from oven and pierce top of entire cake with a  skewer or a fork.  FOR GLAZE:  Combine all ingredients in a bowl, stirring until smooth.  Add more juice, if needed to create a pouring consistency.  Pour glaze over cake.  Cook cake and cut into squares.  

Honey Butter

3/4 c. butter, room temperature
1/4 c. honey

Mix with an electric mixer to make light and fluffy.  You can also add cinnamon, vanilla, and/or nutmeg.  

Cornbread

2 c. cornmeal
2 c. flour
1 1/3 c. sugar
1 tsp. salt
1 tsp. baking soda
2 c. sour cream
1 c. butter, melted
4 eggs

Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl.  Add sour cream, butter and eggs; stir until fully incorporated.  Pour batter into greased 9x13 pan.  Bake at 375 for 30-35 minutes, or until a toothpick comes out clean.  If making muffin, bake for 25 minutes.