Caraway Corn Bread With Apricot, Bacon, And Jalapeno Jam

  • Servings : 10



  • 1 1/2 cups cornmeal
  • 3/4 cup all-purpose flour
  • 3 Tbs sugar
  • 2 1/2 tsp baking powder
  • 1 tsp caraway seed
  • 1 tsp salt
  • 3 Tbs chilled butter, cut into pieces
  • 3 Tbs bacon drippings, or butter, at room temperature
  • 1 cup buttermilk
  • 2 large eggs, separate out yolks
  • chives, chopped
  • Apricot, Bacon and Jalapeno Jam


Step 1

Preheat oven to 400F. Place 12 inch nonstick ovenproof skillet in oven while preparing batter

Step 2

Combine cornmeal, flour, 2 tablespoons sugar, baking powder, caraway seeds and salt in processor. Add 3 tablespoons chilled butter and cut in using on off turns until mixture resembles coarse meal. Blend in 2 tablespoons bacon drippings or butter. Transfer mixture to large bowl. Whisk buttermilk and egg yolks in medium bowl to blend. Stir into cornmeal mixture. Beat egg whites and 1 tablespoon sugar in another bowl until stiff but not dry. Fold into cornmeal mixture in 2 additions

Step 3

Brush skillet with 1 tablespoon bacon drippings or butter. Spoon batter into skillet. Bake until corn bread is golden and tester inserted into center comes out clean, about 10 minutes.

Step 4

Transfer to wire rack and cool slightly. Turn out cornbread onto working surface. Using 1 1/2 inch round cookie cutter, cut cornbread into rounds. (can be made 8 hours ahead. Cool completely. Arrange on baking sheet and cover with foil. Rewarm in 350F oven about 8 minutes.)

Step 5

Top each corn bread round with dollop of jam; top with chives,

Step 6

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