Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.
Recipe information
Yield
Serves 10
Ingredients
Preparation
Step 1
Preheat oven to 425°. Place butter in a 10"-12"-diameter Dutch oven, cover, and place in oven to heat pot and melt butter, 6-8 minutes (don't let butter burn). Swirl butter to coat bottom and partway up sides of pan; pour butter into a small bowl and set aside.
Step 2
Meanwhile, whisk flour, cornmeal, sugar, baking soda, salt, and baking powder in a large bowl. Whisk eggs and milk in a medium bowl; add to cornmeal mixture along with reserved melted butter and whisk to combine. Scrape batter into hot Dutch oven.
Step 3
Cover and bake until cornbread has started to set around edges, 10-12 minutes. Dot surface with jam. Cover and bake until a tester inserted into the center comes out clean, 15-20 minutes longer. Let cool, uncovered, 15 minutes. To serve, cut cornbread into wedges.
Recipe notes
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