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1
Make the cornbread: Place a 9-inch cast-iron skillet in the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl.
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2
Whisk in the milk, buttermilk, eggs and almost all of the melted butter, reserving about 1 tablespoon for brushing the skillet.
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3
Carefully remove the hot skillet from the oven and brush the bottom and sides with the reserved melted butter.
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4
Pour the batter into the skillet, return to the oven and bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes.
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5
Let cool 10 to 15 minutes, then sprinkle lightly with sugar for texture.
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6
Meanwhile, make the jam: Cut the strawberries width-wise into 1/4-inch-thick slices (the slices should be thin enough to bend slightly).
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7
Using a vegetable peeler, remove the zest from 1/3 of the lemon with a light touch, leaving the pith behind; transfer to a large bowl.
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8
Squeeze the lemon juice into the bowl.
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9
Add the orange juice, salt, sugar and strawberries and toss.
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10
Cover and refrigerate until the cornbread is out of the oven.
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11
Melt the butter in a large skillet over medium-high heat.
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12
Add the strawberry mixture and cook, stirring, until the juices reduce and thicken slightly, about 10 minutes.
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13
Slice the cornbread and serve with the strawberry jam.
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14
Photograph by Kang Kim
