California Style Butter Recipes

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BUTTERY CORNBREAD



Buttery Cornbread image

A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 8

2/3 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

GRILLED SALMON WITH SUN-DRIED TOMATO BUTTER (CALIFORNIA)



Grilled Salmon with Sun-Dried Tomato Butter (California) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 11

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
Four 6-ounce center-cut salmon fillets
1 stick unsalted butter, at room temperature
3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
  • For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
  • Serve the salmon with a dollop of the sun-dried tomato butter on top.

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