Recipe - Strawberry Corn Bread

1 One fourth cup Allpurpose flour
Three fourths cup Yellow cornmeal
One fourth cup Sugar
4 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
1 Egg
1 cup Buttermilk
2 tablespoon Butter or margarine; melted
Three fourths cup Strawberry jam

Heat oven to 375°. Grease 9x9x2inch square baking pan.

Combine flour, cornmeal, sugar, baking powder, soda and salt in a large
shallow bowl until mixture is well blended; make a a well in the center. In
large measuring cup, whisk together egg, buttermilk and melted butter. Pour
buttermilk mixture into well, and stir the ingredients together just until
evenly moistened; do not overmix; batter should be lumpy.

Spoon batter into prepared baking pan, spreading evenly into corners with
rubber spatula. With a spoon, drop strawberry jam in dollops over the top
of the batter, spacing them evenly.

Bake in 375° oven for 3035 minutes or until the top is lightly browned.
Cool the bread in the pan on a wire rack for 1015 minutes. Cut into
squares and serve.

Recipe by: Family Circle 9/16/97

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Sep 14,
1997