Strawberry corn bread
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| ¾ | cup | Yellow cornmeal |
| ¼ | cup | Sugar |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | Egg | |
| 1 | cup | Buttermilk |
| 2 | tablespoons | Butter or margarine; melted |
| ¾ | cup | Strawberry jam |
Directions
Heat oven to 375°. Grease 9x9x2-inch square baking pan.
Combine flour, cornmeal, sugar, baking powder, soda and salt in a large shallow bowl until mixture is well blended; make a a well in the center. In large measuring cup, whisk together egg, buttermilk and melted butter. Pour buttermilk mixture into well, and stir the ingredients together just until evenly moistened; do not overmix; batter should be lumpy.
Spoon batter into prepared baking pan, spreading evenly into corners with rubber spatula. With a spoon, drop strawberry jam in dollops over the top of the batter, spacing them evenly.
Bake in 375° oven for 30-35 minutes or until the top is lightly browned.
Cool the bread in the pan on a wire rack for 10-15 minutes. Cut into squares and serve.
Recipe by: Family Circle - 9/16/97 Posted to EAT-L Digest by The Taillons <taillon@...> on Sep 14, 1997