Best 2 Jalapeno Cornbread Filled With Blueberry Quick Jam Recipes
Welcome to the world of culinary delights, where flavors dance and textures harmonize to create a symphony of taste. Today, we embark on a journey to discover the art of crafting a tantalizing dish that combines the spicy kick of jalapeños with the sweetness of juicy blueberries. Our destination is a mouthwatering recipe for jalapeño cornbread filled with blueberry quick jam – a culinary masterpiece guaranteed to leave your taste buds craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
JALAPENO CORNBREAD FILLED WITH BLUEBERRY QUICK JAM
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
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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 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., 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 : Calories 289 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY CORNBREAD
Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.
Provided by matt151617
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 59.8 g, Cholesterol 64.2 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 668.3 mg, Sugar 23.3 g
Tips:
- Choose fresh and high-quality ingredients: Use fresh, ripe blueberries for the best flavor and texture in your blueberry jam. Ensure that the cornmeal you use for the cornbread is新鮮的.
- Make sure your cast iron skillet is well-seasoned: A well-seasoned cast iron skillet promotes even cooking and prevents sticking. If you don't have a cast iron skillet, you can use a regular baking dish, but the cornbread may not have the same crispy edges.
- Don't overmix the batter: Overmixing the batter can make the cornbread tough. Mix just until the ingredients are combined.
- Bake the cornbread until a toothpick inserted into the center comes out clean: This ensures that the cornbread is cooked through.
- Allow the cornbread to cool before filling it with jam: This will help to prevent the jam from making the cornbread soggy.
Conclusion:
Jalapeno cornbread filled with blueberry quick jam is a delicious and unique twist on classic cornbread. The combination of sweet and savory flavors is sure to please everyone at your table. This recipe is also relatively easy to make, so it's perfect for busy weeknights.
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