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Cornbread with Raspberry Jam

Source of Recipe

From "The Home Cook: Recipes to Know By Heart" by Alex Guarnaschelli


Recipe Introduction

"I like to slather cornbread—made without sugar—with a sweet jam and a sprinkle of granulated sugar as it emerges from the oven. The contrast of something sweet against the savory warm bread is delicious. The hot cast iron makes a great crust on the cornbread."

List of Ingredients

â—¦  1 ¼ cups stone-ground cornmeal, coarse grind
â—¦  ¾ cup all-purpose flour
â—¦  1 ½ teaspoons kosher salt
â—¦  2 teaspoons baking powder
â—¦  ½ teaspoon baking soda
â—¦  1 cup buttermilk
â—¦  â…“ cup whole milk
â—¦  2 large eggs, lightly beaten
â—¦  9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, melted
â—¦  1 cup raspberry jam
â—¦  ¼ cup sugar


Recipe

Put a 9-inch cast-iron skillet on an oven rack and preheat the oven to 400° F.

Make the batter:
In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda. Whisk in the buttermilk, milk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet.

Bake the cornbread:
Carefully remove the hot skillet from the oven and coat the bottom and sides with the reserved melted butter. Pour the batter into the skillet, return it to the oven, and bake until the center of the cornbread is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the cornbread cool at least slightly. When serving it, top the cornbread with a generous layer of the jam and sprinkle with the sugar.

Serves 8 to 10