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

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