Jalapeno Cornbread Filled with Blueberry Quick Jam
Fresh jalapenos and blueberry quick jam are the perfect blend of sweet and spicy. —Colleen Delawder, Herndon, VA Prep: 20 min. + chilling
• Bake: 30 min. + cooling
• Makes: 12 servings
2 cups fresh blueberries 1 cup sugar
1 Tbsp. cider vinegar
¹ ₄ tsp. kosher salt CORNBREAD
¹ ₂ cup whole milk
1 Tbsp. lemon juice
1¹ ₂ cups all-purpose flour ¹₂ cup yellow cornmeal ¹₂ cup sugar
3 tsp. baking powder
¹₂ tsp. kosher salt
2 Tbsp. unsalted butter 1 Tbsp. honey
2 large eggs
¹₃ cup canola oil
2 jalapeno peppers, seeded
and minced
1. In a large heavy saucepan, combine the blueberries, sugar, vinegar and kosher salt. Bring to a boil over high heat. Cook, stirring constantly, about 5 minutes. Cool completely. Refrigerate, covered, overnight. 2. Preheat oven to 350°. Combine the milk and lemon juice; let stand briefly. In another bowl, whisk next five ingredients. Microwave butter and honey on high for 30 seconds; cool slightly. Whisk eggs and oil into milk mixture (mixture may appear curdled). Add butter mixture; whisk until well combined. Add flour mixture; whisk until combined. Fold in jalapenos.
3. Pour 2 cups batter into a well-buttered 10-in. fluted tube pan. Spoon one-half to three-fourths of blueberry quick jam over batter. Cover with remaining batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes; invert onto a cake plate. Drizzle with the remaining blueberry jam.
Per serving: 289 cal., 10g fat (2g sat. fat), 37mg chol., 258mg sod., 48g carb. (30g sugars, 1g fiber), 4g pro.