Jalapeno Cornbread with Blackberry Jam

2 cups fresh blackberries

1 1/2 cups sugar, divided

1 Tbsp. cider vinegar

3/4 tsp kosher salt, divided

1/2 cup 2% milk

1 Tbsp. lemon juice

1 1/2 cups AP flour

1/2 cup yellow cornmeal

3 tsp baking powder

2 Tbsp. unsalted butter

1 Tbsp. honey

2 large eggs, room temperature

1/3 cup canola oil

2 jalapeno peppers, seeded and minced

In a small pot, combine blackberries, 1 cup sugar, vinegar and 1/4 tsp kosher salt. Bring to a boil over high heat. Cook, stirring constantly, 5 minutes. Cool.

Preheat oven to 350°. Combine milk and lemon juice; let stand briefly. In another bowl, combine flour, cornmeal, baking powder, 1/2 cup sugar, and 1/2 tsp salt. In a small bowl, microwave butter and honey on high for 30 seconds; cool slightly. Whisk eggs and oil into the milk mixture (mixture may appear curdled). Add butter to the milk mixture; whisk until well combined. Add flour mixture; whisk just until combined. Fold in jalapenos.

Pour 2 cups batter into a well-buttered 8×8 baking dish. Spoon half to three-fourths of blueberry quick jam over batter. Cover with remaining batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes; invert onto a cake plate or serving platter. Drizzle with remaining blueberry quick jam. Best within 24 hours. Store leftovers an airtight container in the fridge. Heat in the oven before serving,


Yield: 12 servings