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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, Virginia
  • Total Time
    Prep: 20 min. + chilling Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 2 cups fresh blueberries
  • 1 cup sugar
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon kosher salt
  • CORNBREAD:
  • 1/2 cup 2% milk
  • 1 tablespoon lemon juice
  • 1-1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey
  • 2 large eggs, room temperature
  • 1/3 cup canola oil
  • 2 jalapeno peppers, seeded and minced

Directions

  • 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.
  • For cornbread, preheat oven to 350°. Combine milk and lemon juice; let stand briefly. In another bowl, whisk next 5 ingredients. In a small bowl, microwave butter and honey on high for 30 seconds; cool slightly. Whisk eggs and oil into milk mixture (mixture may appear curdled). Add butter mixture; whisk until well combined. Add flour mixture; whisk just until combined. Fold in jalapenos.
  • Pour 2 cups batter into a well-buttered 10-in. fluted tube pan. Spoon half to three-fourths of blueberry quick jam over batter. Cover with remaining batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes; invert onto a cake plate or serving platter. Drizzle with remaining blueberry quick jam.

Test Kitchen tip
  • For best results, make the jam a day ahead, giving it plenty of time to cool.
  • Yes, blueberries and jalapeno peppers! You'll be surprised at how great these two ingredients taste together.
  • Nutrition Facts
    1 slice: 289 calories, 10g fat (2g saturated fat), 37mg cholesterol, 258mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 4g protein.

    Reviews

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    Average Rating:
    • LPHJKitchen
      Jun 23, 2020

      As soon as I saw this recipe, I knew we would love it! Great combination of sweet and spicy!

    • Brenda
      Mar 31, 2018

      Just made this and taste tested it on my neighbors. All of us gave it two thumbs up. Initial bite gives you the blueberry sweetness and then finishes with a kick of the jalapeno heat. Nice balance of flavors.

    • Emily
      Mar 1, 2018

      Oh. My. Gosh. This was such an unexpected dish. I would have never thought to put cornbread in a Bundt pan, but it makes it so fun. I loved the combo of blueberry jam, jalapenos and cornbread. I can't wait to make this for a potluck!!!