From DN Recipes by David Nagy · Food & Beverage

JALAPENO CORNBREAD FILLED WITH BLUEBERRY QUICK JAM

Published

JALAPENO CORNBREAD FILLED WITH BLUEBERRY QUICK JAM

INGREDIENTS
* 2 cups fresh blueberries
* 1 cup sugar
* 1 tablespoon cider vinegar
* 1/4 teaspoon kosher salt

CORNBREAD:
* 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
* 1/3 cup canola oil
* 2 jalapeno peppers, seeded and minced

DIRECTIONS
  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 350°. Combine milk and lemon juice; let stand briefly. In another bowl, whisk next five ingredients. In a small bowl, microwave butter and honey on high for 30 seconds; cool slightly.
  3. 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.
  4. 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. Yield: 12 servings.

Test Kitchen tip
* For best results, make the jam a day ahead, giving it plenty of time to cool.
* Yes, blueberries and jalapeno peppers! You'll be surprised at how great these two ingredients taste together.