From MM: House Secret Buttermilk Cornbread

13 Oct
House Secret Buttermilk Cornbread
Makes 16 squares
1 cup cornmeal
3/4 cup unbleached flour
1 tbsp chile powder
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
2 eggs
4 tbsp unsalted butter, melted
3/4 cup prepared savory jam*
1 cup fresh or frozen corn, defrosted and blotted dry

Preheat oven to 425 degrees. Grease 9 x 9-inch baking pan.

Mix cornmeal, flour, chile powder, baking powder, salt, and baking soda in a bowl; stirring to blend. Beat buttermilk and eggs together. Heat butter until melted, stir in jam, then stir in corn. Blend with buttermilk mixture.

Combine wet ingredients with dry ingredients; stirring just to blend. Do not over mix. Bake in oven until a knife inserted in center comes out clean and the cornbread is a golden color, 20 to 25 minutes.
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*Such as a garlic & onion jam

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