Cheese-Filled Corn Bread with Jalapeno Pepper Jam
Ronnie's Notes
Naturally, you can serve this cornbread without the jam. Or make it without the cheese. The jam is also a handy hors d’oeuvre item: serve it with cream cheese and crackers.
Prep time: less than 15 minutes
Region: Southwest
Instructions
Preheat the oven to 425 degrees.
Lightly grease an 8" or 9" square baking pan.
Melt the butter and honey together and set aside to cool.
In a large bowl, sift the corn meal, flour, baking powder, baking soda and salt.
In another bowl, beat the eggs and buttermilk together.
Stir in the cooled butter mixture.
Add the liquid ingredients to the dry ones and stir to combine.
Fold in the cheese.
Pour the batter into the prepared pan.
Bake for , or until the bread is golden brown.
Remove from the oven and let cool in the pan for , then invert it onto a cake rack to cool completely.
Serve with Jalapeno Pepper Jam.
Jalapeno Pepper Jam Makes just under 2 quarts Prep time: less than 4 mixed green, red and yellow bell peppers 4 large jalapeno peppers 6-1/2 cups sugar 1-1/2 cups cider vinegar 6 oz.
pectin Prepare jars in accordance with manufacturer’s suggestions.
Remove the stems and seeds from the peppers.
Chop the peppers into small pieces.
Combine the peppers, sugar and cider vinegar in a large stainless steel or enamel pan.
Bring the mixture to a full rolling boil, stirring constantly.
Cook for , stirring occasionally, adjusting the heat as necessary to avoid the ingredients boiling over.
Raise heat.
Add the pectin.
Boil one minute, stirring constantly.
Remove the pan from the heat.
Skim surface of any foam.
Scoop jam into prepared jelly jars.
Process in a water bath according to manufacturer’s suggestions.
HOT TIP: you must use a stainless steel, enamel or other “non-reactive” pan because the vinegar reacts with other metals (such as aluminum) and the jelly will have a off-taste.
HOT TIP: if you don’t want to bother with processing in a water bath, you may spoon the jam into jars, cool the jam and keep refrigerated.