Kelly's Strawberry Cornbread

"Prep & Cook time doesn't include cool down time."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
50mins
Ingredients:
10
Yields:
36 squares
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ingredients

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directions

  • Heat oven to 375 degrees, grease a 9 inch square baking pan.
  • Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl until well blended; make a well in the center In a small bowl, whisk together the egg, buttermilk and melted butter or margarine.
  • Pour mixture into well, stir together till moistened.
  • Batter should be lumpy Pour batter into prepared pan, spreading evenly.
  • With a spoon, dollop the jam over the top of the batter, spacing evenly Bake for 30- 35 minutes or until lightly browned.
  • Cool in the pan on wire rack for 15 minutes.
  • Cut into squares and serve.

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Reviews

  1. Oh wow, this cornbread is awesome! It is light and fluffy with great taste and the jam really adds something special!<br/>I made half the recipe using a flax egg and a tad less sugar and jam. It worked out very nicely and my cornbread muffins were devoured very quickly.<br/>Thank you so much for sharing this keeper with us, peachez!<br/>Made and reviewed for Think Pink October 2012.
     
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