Cornbread and strawberry jam

Votes: 1

Photo of the dish: Kang Kim

Time: 55 min.
Complexity: average
Servings: 8 - 10

Cornbread and Strawberry Jam - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the test:

1 1/4 cups coarse cornmeal
3/4 cup premium flour, sifted
1/4 cup sugar, plus a little extra for sprinkling
1 teaspoon of salt
2 tsp baking powder
1/2 teaspoon of baking soda
1/3 cup milk
1 cup of kefir
2 large eggs, lightly beaten
120 g butter, melted, reserving 1 tbsp for greasing

For the jam:

500 g strawberries, cut in half, then into 0.5 cm slices.
Zest of 1/3 lemon
Juice of 1 lemon
Juice of half an orange
1/2 cup sugar
A pinch of salt
1 tbsp (15 g) butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, corn flour, milk, kefir, eggs, strawberry, strawberry jam, lemon juice, lemon zest, Orange juice, cornbread

Cooking the dish according to the recipe:

Heat a 25cm cast iron skillet in the oven to 220°C.
Prepare the dough: Combine cornmeal, wheat flour, sugar, salt, baking powder, and baking soda in a large bowl. Add milk, kefir, eggs, and melted butter, and mix thoroughly until smooth.

To make cornbread: Carefully remove the hot skillet from the oven and rub the bottom and sides with a tablespoon of melted butter. Pour in the batter and return the skillet to the oven.

Bake the cornbread until golden brown, 20-25 minutes. Check for doneness by inserting a wooden toothpick into the center; it should come out clean. Let cool for 10-15 minutes, then sprinkle lightly with sugar to create a crust. Cut into slices.
Meanwhile, prepare the strawberry jam: Place chopped strawberries in a large bowl, add lemon zest and juice, salt, sugar and orange juice.

In a shallow frying pan, melt 1 tablespoon of butter, pour in the strawberry mixture and cook, stirring, until the juices have evaporated, about 10 minutes.

Serve with cornbread.