Mandarin Orange Corn Bread

Preheat oven to 400°F and grease a 9-inch round baking pan or cast iron skillet.

Whisk together all-purpose flour, yellow cornmeal, salt, sugar, and baking powder in a large mixing bowl until evenly combined.

In a separate bowl, whisk eggs with melted margarine, 2% skim milk, and orange extract until well blended.

Drain the canned mandarin orange slices, reserving the juice, and roughly chop them into smaller pieces.

Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix; the batter should be slightly lumpy.

Fold the chopped mandarin orange slices into the batter with a few final strokes of the spatula.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake at 400°F for 25 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.

Remove from oven and let cool in the pan for 5 minutes before turning out onto a wire rack or serving directly from the pan.