Jalapeno Cornbread Filled with Blueberry Quick Jam Recipe

Jalapeno Cornbread Filled with Blueberry Quick Jam Recipe
Jalapeno Cornbread Filled with Blueberry Quick Jam Recipe photo by Taste of Home
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Jalapeno Cornbread Filled with Blueberry Quick Jam Recipe

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Fresh jalapeños and blueberry quick jam make the perfect blend of sweet and spicy in this special cornbread. Once you eat one piece, you won't be able to resist going back for another. —Colleen Delawder, Herndon, Virginia
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling

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

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.
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.
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.
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.
  • Originally published as Jalapeno Cornbread Filled with Blueberry Quick Jam in Taste of Home April/May 2018

    Nutritional Facts

    1 slice: 289 calories, 10g fat (2g saturated fat), 37mg cholesterol, 258mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 4g protein.

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    • 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
    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.
  • Originally published as Jalapeno Cornbread Filled with Blueberry Quick Jam in Taste of Home April/May 2018

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