Monday, March 2, 2015

House Secret Buttermilk Cornbread

House Secret Buttermilk Cornbread
Moist and flavorful, this cornbread is addictive.
1 cup stone ground cornmeal
3/4 cup unbleached all–purpose flour
1 Tablespoon chili powder
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
4 Tablespoons unsalted butter, melted
3/4 cup Roasted Garlic Onion Jam (Secret Ingredient that makes this recipe wonderful! Pick Up your jar at Bonnes Amies)
1 cup fresh or frozen corn, defrosted and blotted dry

Preheat oven to 425 degrees F. Grease a 9 x 9-inch baking pan.
Mix cornmeal, flour, chili powder, baking powder, salt and baking soda in a bowl.
Beat buttermilk and eggs together.
Stir Roasted Garlic Onion Jam into hot butter to melt. Stir in corn.
Blend with buttermilk mixture.
Combine wet ingredients with dry ingredients, stirring just to blend. Do not over mix.
Bake until a knife inserted in center comes out clean and the cornbread is golden colored, 20 to 25 minutes.