Jalapeno Cornbread Filled With Blueberry Quick Jam Recipe

Name: Jalapeno Cornbread Filled With Blueberry Quick Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh blueberries; 1 cup sugar; 1 tablespoon cider vinegar; 1/4 teaspoon kosher salt; 1/2 cup whole milk; 1 tablespoon lemon juice; 1-1/2 cups all-purpose flour; 1/2 cup yellow cornmeal; 1/2 cup sugar; 3 teaspoons baking powder; 1/2 teaspoon kosher salt; 2 tablespoons unsalted butter; 1 tablespoon honey; 2 large eggs, room temperature; 1/3 cup canola oil; 2 jalapeno peppers, seeded and minced

Servings: persons

2 cups fresh blueberries
1 cup sugar
1 tablespoon cider vinegar
1/4 teaspoon kosher salt
1/2 cup whole milk
1 tablespoon lemon juice
1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 tablespoon honey
2 large eggs, room temperature
1/3 cup canola oil
2 jalapeno peppers, seeded and minced

1
In a large heavy saucepan, combine blueberries, sugar, vinegar and kosher salt. Bring to a boil over high heat. Cook, stirring constantly, 5 minutes. Cool completely. Refrigerate, covered, overnight.
2
For cornbread, preheat oven to 350u00b0. Combine milk and lemon juice; let stand briefly. In another bowl, whisk next 5 ingredients. In a small bowl, 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 just until combined. Fold in jalapenos.
3
Pour 2 cups batter into a well-buttered 10-in. fluted tube pan. Spoon 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 or serving platter. Drizzle with remaining blueberry quick jam.

799

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups fresh blueberries, 1 cup sugar, 1 tablespoon cider vinegar, 1/4 teaspoon kosher salt, and more.

Yes, Jalapeno Cornbread Filled With Blueberry Quick Jam falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeno Cornbread Filled With Blueberry Quick Jam

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