First Monday Favorites – July 2017

Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

How could one month have had so many great recipes? The month of June was pretty epic, if I do say so myself. I’m not even sure where to begin when it comes to picking a favorite recipe. It’s kind of like picking a favorite child, or at the very least, admitting that you have one child you kind of favor more than the others. Last month, there was Pimento Cheese & Dill Pickle Potato Salad, Golden Oreo Peach Cobbler Ice Cream, Jalapeño & Cotija Cheese Potato Stack Pie, and Lamb & Root Vegetable English Stew.

In addition to the recipes above, there was also one heck of an amazing Summer Caprese Shrimp Salad Roll, which I am still drooling over and planning to make again and again all summer long. I’m especially looking forward to making it on our our upcoming beach vacation for breakfast. After all, beach trips are all about eating as much seafood as possible. Of course, we’re going to need something to go along with those shrimp salad rolls, so why not pair them with these Sweet & Spicy Candied Jalapeño Deviled Eggs, which are topped with homemade Candied Sliced Jalapeños. Pretty much sounds like the best beach breakfast in the world if you ask me.

So, while all of the above-mentioned recipes won my heart and my tastebuds over last month, I just can’t help but think that there was one recipe that stood out in my head above all of the others. So y’all, here it is, I’m going to do the thing that experts say you should never do. I’m going to admit that I have a favorite and that without a doubt it’s Jalapeño Cornbread Filled with Blueberry Quick Jam. I’m not really sure if it makes for a better dessert or a side because it’s pretty much both all rolled up into one lovely blueberry drenched spicy bite of heaven. If I were you, I’d make it for yourself and see what I’m talking about.

You can find the original recipe for this Jalapeño Cornbread Filled with Blueberry Quick Jam HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.

Jalapeño Cornbread Filled with Blueberry Quick Jam

Jalapeño Cornbread Filled with Blueberry Quick Jam

Ingredients:

    Blueberry Quick Jam:
  • 1 Pint Fresh Blueberries
  • 1 Cup Granulated Sugar
  • 1 Tablespoon Apple Cider Vinegar
  • 1/4 Teaspoon Kosher Salt
  • Cornbread:
  • 1 Tablespoon Unsalted Butter
  • 1/2 Cup Whole Milk
  • 1 Tablespoon Lemon Juice
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Yellow Cornmeal
  • 1/2 Cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Honey
  • 2 Eggs
  • 1/3 Cup Canola Oil
  • 2 Jalapeños, Seeded & Finely Minced

Directions:

    Blueberry Quick Jam:
  1. Combine all of the ingredients in a heavy-bottom non-stick saucepan.
  2. Cook over high heat for 5 minutes, stirring constantly.
  3. Allow the blueberry quick jam to cool completely before beginning to make the cornbread.
  4. Cornbread:
  5. Preheat oven to 350 degrees.
  6. Coat a Bundt pan liberally with 1-tablepoon of unsalted butter; set aside.
  7. In a measuring cup, whisk together the whole milk and lemon juice; set aside for 10 minutes.
  8. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
  9. In a small bowl, microwave 2-tablespoons of butter and honey for 30 seconds; set aside.
  10. In a medium bowl, whisk the eggs with the canola oil and milk.
  11. Add the butter and honey mixture; whisk until well combined.
  12. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
  13. Fold the jalapeños into the batter.
  14. Pour half of the batter into the prepared Bundt pan. Spoon 1/2 to 3/4 of the blueberry quick jam into the center of the Bundt pan in a ring shape. Cover with the remaining batter and then bake for 30 to 35 minutes, or until a knife comes out clean.
  15. Allow the cornbread to cool for 10 minutes before flipping it out onto a cake plate.
  16. Drizzle with the remaining blueberry quick jam.
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Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

What recipe did you make last month that surprised, delighted and blew you away with how good it was; not the recipe with the most views, but your own personal favorite? Please link only recipes that are new to you and that you personally made over the past month. Add your recipe link below and feel free to visit other great First Monday Favorites.





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  • Wendy Klik

    Oh my…..how did I miss this the first time it posted? So yummy sounding.

    • Thanks Wendy…this one is a real keeper and may be in the running for favorite of the year!

  • Sid’s Sea Palm Cooking

    Thanks so much for sharing this over at First Monday Favorites. I’m so going to make this, and soon. Love the combo of sweet and spicy hot.

  • What a pretty corn bread! And it sounds inspired to combine it with blueberries 🙂 Happy Fiesta Friday!

    • Thanks Petra…I think this cornbread may be my favorite recipe of the year so far!