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Caraway Corn Bread with Spicy Jam recipe

Caraway flavored corn bread rounds areserved topped with a sweet and spicy apricot and bacon jam.

Recipe: Caraway Corn Breadwith Spicy Jam

Corn Bread:1 1/2 cups cornmeal3/4 cup all-purpose flour3 tablespoons granulated sugar – divideduse2 1/2 teaspoons baking powder1 teaspoon caraway seeds1 teaspoon salt3 tablespoons cold butter, cutinto 6 pieces2 tablespoons room temperature butteror bacon drippings1 cup buttermilk2 large eggs, separated1 tablespoon butter or bacon grease forgreasing panSpicy Jam:4 thick bacon slices3/4 cup dried apricots, cut into verythin strips3/4 cup water1/2 cup apricot jam2 teaspoons minced fresh, seeded jalapenochili (see cook’s note)Garnish:fresh chives, either short sprigs or thinly sliced

  • Fifteen minutes before baking corn bread,preheat oven to 400°F (205°C).
  • Prepare the corn bread: In a food processorfitted with the metal blade, process cornmeal, flour, 2 tablespoonssugar, baking powder, caraway seeds and salt until blended, about20 seconds. Add cold butter and pulse until mixture resemblescourse meal. Add 2 tablespoons room temperature butter or bacondrippings and pulse until just blended. Transfer mixture to alarge bowl.
  • Place empty 13 x 9 x 2-inch baking panin oven.
  • In a small bowl, combine egg yolks andbuttermilk. Pour into cornmeal mixture and stir to blend. Ina separate bowl, beat egg whites with 1 tablespoon sugar untilstiff and glossy. Fold into cornmeal mixture in 2 additions.
  • Remove baking pan from oven and brushwith 1 tablespoon melted butter or bacon drippings. Pour batterinto pan and bake in preheated oven for about 14 minutes or untila toothpick inserted in middle comes out clean.
  • Transfer to a wire rack and cool slightly.Loosen edges with a sharp knife and invert on cutting board.Using a 1 1/2-inch round cookie cutter, cut corn bread into rounds.
  • Prepare the jam: In a small skillet cookbacon over medium heat until crisp. Drain on paper towel, reserving1 tablespoon drippings.
  • Combine dried apricots and water in amedium saucepan. Bring to boil; boil until water evaporates,about 8 minutes. Add jam and 1 tablespoon drippings. Cook, stirringfrequently, until jam dissolves. Add bacon and jalapenos. Coolto room temperature.
  • To serve, top each corn bread round witha dollop of jam and garnish with fresh chives..

    Yield: 35 to 40 rounds.

    Cook’s note: When working with freshchilies, wash hands and work surface thoroughly upon completion.Do NOT touch your face or eyes.

    Sanjeev Kapoor's Khazana

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