Cornbread Jam Muffins

Cornbread Jam Muffins
When I worked in the movie business on a catering truck, this was one of my special treats. It was the most requested breakfast item I did for the cast and crew of the TV show, “Outer Limits”.  Although there are a few steps, it’s easy to make and quick to cook.

These are best eaten fresh, but they can be warmed up for about 30 seconds in the microwave or 10 minutes in a warm oven (200F) This recipe makes 12 medium muffins.

2 cups / 500 g cornmeal

6 tbsp / 90 g sugar

1 tbsp / 15 g baking powder

1 tsp / 5 g baking soda

1 pinch salt

2 cups / 500 g flour (you can use gluten-free “cup-for-cup” flour if you wish)

2 large eggs

1-1/3 cups / 335 mL buttermilk (can be made with 1-1/4 cups / 315 mL milk plus vinegar to make 1-1/3 cups. Leave in a warm spot for 5 minutes and stir before adding.)

1/2 cup / 125 g butter or margarine, melted and cooled; or grapeseed oil

3/4 cup / 200 g raspberry or other fruit jam (chunky is best!)

 

Preheat oven to 400F / 200C. Place paper liners in muffin tins. *Don’t just grease the tins – the jam filling will stick.)

Mix dry ingredients all together in a large bowl.

Mix eggs, buttermilk and melted butter in a small bowl.

Add liquid all at once to the dry mixture and stir just until moistened. Moisture will have lumps, don’t worry.

Spoon batter to make muffin molds 1/3 full. Spoon 1 tbsp /15 g of jam into each mold, then top up with batter so the tins are just full. Be sure batter covers jam so that it will not bubble to the surface.

Bake for 20 minutes or until tops are slightly golden and spring back when touched. Let cool 5 minutes in tin before removing. Serve warm with butter or cheese if desired.

VARIATION: You can make this a savoury accompaniment – add 1/2 tsp /2 mL ground cumin (and 1/4 tsp / 1 mL chili powder if you like a bit of heat)  and substitute chopped pecans for the jam. This variation is great with grilled fish or pork.

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