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Jalapeno Cornbread Filled with Blueberry Quick Jam

4 reviews
Total Time
Prep: 20 min. + chilling Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Colleen Delawder, Herndon, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 02, 2023

Fresh jalapenos 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

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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.

    • Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Watch How to Make Jalapeno Cornbread Filled with Blueberry Quick Jam

    Test Kitchen Approved

    Jalapeno Cornbread Filled with Blueberry Quick Jam

    Contest Winner
    4 reviews
    Prep Time 20 min
    Cook Time 30 min
    Yield 12 servings

    Ingredients

    • 2 cups fresh blueberries
    • 1 cup sugar
    • 1 tablespoon cider vinegar
    • 1/4 teaspoon kosher salt
    • CORNBREAD:
    • 1/2 cup 2% 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
    Text Ingredients

    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 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.

    Nutrition Facts

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

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