Skillet Cornbread With Strawberry Jam Recipe

Skillet Cornbread With Strawberry Jam

• Level: Intermediate
• Yield: 8 to 10 servings
• Nutritional Analysis Per Serving Serving Size 1 of 10 servings Calories 305 Total Fat 12 g Saturated Fat 7 g Carbohydrates 44 g Dietary Fiber 2 g Sugar 20 g Protein 5 g Cholesterol 66 mg Sodium 368 mg

• Total: 55 min
• Prep: 25 min
• Cook: 30 min

• Level: Intermediate
• Yield: 8 to 10 servings
• Nutritional Analysis Per Serving Serving Size 1 of 10 servings Calories 305 Total Fat 12 g Saturated Fat 7 g Carbohydrates 44 g Dietary Fiber 2 g Sugar 20 g Protein 5 g Cholesterol 66 mg Sodium 368 mg

• Total: 55 min
• Prep: 25 min
• Cook: 30 min

For the Cornbread:

• 1 1/4 cups coarsely ground cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup sugar, plus extra for sprinkling
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup whole milk
• 1 cup buttermilk
• 2 large eggs, lightly beaten
• 1 stick unsalted butter, melted

For the Jam:

• 1 pound strawberries, hulled and halved
• 1 lemon
• Juice of 1/2 orange
• Pinch of salt
• 1/2 cup sugar
• 1 tablespoon unsalted butter

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1. Prepare the cornbread: Place a 9-inch cast-iron skillet in the oven and preheat to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir in the milk, buttermilk, eggs, and most of the melted butter, setting aside about 1 tablespoon for brushing the skillet.
2. Carefully take the hot skillet out of the oven and use the reserved butter to coat the bottom and sides. Pour the batter into the skillet, return it to the oven, and bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Allow the cornbread to cool for 10 to 15 minutes, then lightly sprinkle with sugar for added texture.
3. While the cornbread bakes, make the jam: Slice the strawberries width-wise into 1/4-inch-thick pieces (thin enough to bend slightly). Using a vegetable peeler, remove the zest from about one-third of the lemon, being careful to leave the white pith behind; add the zest to a large bowl. Squeeze the lemon juice into the bowl. Add the orange juice, salt, sugar, and strawberries, then toss to combine. Cover and chill until the cornbread is done.
4. Melt the butter in a large skillet over medium-high heat. Add the strawberry mixture and cook, stirring frequently, until the juices have reduced and thickened, about 10 minutes. Slice the cornbread and serve with the warm strawberry jam.

Photograph by Kang Kim

Courtesy of Food Network Magazine