Recipe: Strawberry Corn Bread

Strawberry Corn Bread

1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
2 tbsp butter or margarine -- melted
3/4 cup strawberry jam

Heat oven to 375F. 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 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 375F 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.

Source: Family Circle, 1997