House Secret Buttermilk Cornbread
Ingredients
1 cup
stoneground cornmeal
¾ cup
flour
1 tbsp.
chili powder
1 tbsp.
baking powder
1 tsp.
salt
½ tsp.
baking soda
1 cup
buttermilk
2
eggs
4 tbsp.
unsalted butter, melted
¾ cup
Stonewall Kitchen Roasted Garlic Onion Jam
1 cup
fresh or frozen corn, defrosted and blotted dry
Directions
- Preheat oven to 425°.
- In a medium mixing bowl, mix first 6 ingredients (through baking soda); set aside.
- In a separate medium mixing bowl, whisk buttermilk with eggs; set aside.
- In a small mixing bowl, whisk jam into hot butter; stir in corn.
- Whisk butter mixture into buttermilk mixture.
- Mix wet ingredients with dry ingredients, stirring just to blend.
- Pour batter into a greased 9" square baking pan; bake in preheated oven until a knife inserted in the center comes out clean and cornbread is golden (20-25 min.).
Find It!
- Find Stonewall Kitchen products in the Deli Department. Selection and availability vary by market.
Recipe courtesy of Stonewall Kitchen.
