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, room temperature
- 1/3 cup canola oil
- 2 jalapeno peppers, seeded and minced
Reviews
Just made this and taste tested it on my neighbors. All of us gave it two thumbs up. Initial bite gives you the blueberry sweetness and then finishes with a kick of the jalapeno heat. Nice balance of flavors.
Oh. My. Gosh. This was such an unexpected dish. I would have never thought to put cornbread in a Bundt pan, but it makes it so fun. I loved the combo of blueberry jam, jalapenos and cornbread. I can't wait to make this for a potluck!!!