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, VA

PREP: 20 MIN. + CHILLING • BAKE: 30 MIN. + COOLING • MAKES: 12 SERVINGS

• 2 cups fresh blueberries
• 1 cup sugar
• 1 Tbsp. cider vinegar
• ¼ tsp. kosher salt

CORNBREAD

• ½ cup 2% milk
• 1 Tbsp. lemon juice
• 1 ½ cups all-purpose flour
• ½ cup yellow cornmeal
• ½ cup sugar
• 3 tsp. baking powder
• ½ tsp. kosher salt
• 2 Tbsp. unsalted butter
• 1 Tbsp. honey
• 2 large eggs, room temperature
• ⅓ cup canola oil
• 2 jalapeno peppers, seeded and minced

1. 1. 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.
2. 2. For cornbread, preheat oven to 350°. Combine milk and lemon juice; let stand briefly. In another bowl, whisk together flour, cornmeal, sugar, baking powder and kosher salt. In another small bowl, microwave butter and honey on high for 30 seconds; cool slightly.
3. 3. Whisk eggs and oil into the milk mixture (mixture may appear curdled). Add the butter mixture; whisk until well combined. Add flour mixture; whisk just until combined. Fold in the jalapenos.
4. 4. Pour 2 cups of batter into a well-buttered 10-in. fluted tube pan. Spoon half to three-fourths of the blueberry quick jam over the batter. Cover with the remaining cornbread batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan for 10 minutes; invert onto a cake plate or serving platter. Drizzle with the remaining blueberry quick jam.

1 SLICE: 289 cal., 10g fat (2g sat. fat), 37mg chol., 258mg sod., 48g carb. (30g sugars, 1g fiber), 4g pro.