Jalapeño Cornbread Filled with Blueberry Quick Jam

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

Is it hot enough for y’all? I mean really, did spring have to disappear so fast? I feel like it just began. I really do yearn for summer, however, it seems a little ridiculous for it to be this steamy sweltering icky so soon in June, don’t you think? I swear; I do believe even my ankles are sweating and sweaty ankles are just not sexy at all. No way, no how.

Do you know what is sexy though? A cornbread bundt cake studded with jalapeños, that is also filled and drizzled with blueberry quick jam. We’re talking super racy y’all. More alluringly seductive than Sean Connery, Ryan Gossling, Bradley Cooper, and George Clooney all rolled into one. With a little dash of Harry Connick, Jr. thrown in, just for some New Orleans spiciness. Now, that’s a whole lotta sexy.

There were so many ways I could have gone with this month’s “Filled Bundt Cake” themed Bundt Bakers challenge from Bizcocheando. I could have made yet another cake I wouldn’t actually ever eat, or even a breakfast cake filled with early summer fruit, however, I wanted something seductive, spicy, and way too crazy yummy for its own good. I wanted something hot.

To this Southern girl, there’s just nothing hotter than sweet golden brown cornbread with just the right amount of heat added to it to get you all steamed up. Yup, that’s right, I’d take this blueberry-drenched cornbread over Matt Damon any day. However, if I had to decide between this cornbread and Matthew McConaughey, it might be one hell of a hard decision to make. “Alright, alright, alright.”

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:

• Combine all of the ingredients in a heavy-bottom non-stick saucepan.
• Cook over high heat for 5 minutes, stirring constantly.
• Allow the blueberry quick jam to cool completely before beginning to make the cornbread.

Cornbread:

1. Preheat oven to 350 degrees. Coat a Bundt pan liberally with 1 tablespoon of unsalted butter; set aside.
2. In a measuring cup, whisk together the whole milk and lemon juice; set aside for 10 minutes.
3. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
4. In a small bowl, microwave 2 tablespoons of butter and honey for 30 seconds; set aside.
5. In a medium bowl, whisk the eggs with the canola oil and milk. Add the butter and honey mixture; whisk until well combined.
6. Use a spatula to mix the wet ingredients into the dry ingredients; mix until just combined. Fold the jalapeños into the batter.
7. 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.
8. Allow the cornbread to cool for 10 minutes before flipping it out onto a cake plate.
9. Drizzle with the remaining blueberry quick jam.

Suggestions:

• I suggest making the Blueberry Quick Jam a day or two in advance of the cornbread so that it has enough time to chill and thicken. The amount of quick jam you use to fill the cornbread cake will vary depending on the size of your pan.
• I used a Nordic Ware Elegant Party Bundt Pan for this recipe. It is smaller than an average Bundt pan and has a very pretty shape to it. If you use an average Bundt pan, you may need to reduce your baking time. Test the cake every 5 minutes after 25 minutes.
• Make sure to remove both the seeds and the pith from each jalapeñno before finely mincing it, otherwise, your cornbread may be too hot to eat.

Improvements:

• If you really like spicy things, try adding an additional jalapeño to the cornbread.
• This cornbread isn’t just for dinner. Try serving it for dessert alongside a scoop of vanilla or blueberry ice cream.
• Try not to allow the quick jam filling to touch the sides of the Bundt pan or your cornbread may stick. If your cornbread does stick, use a silicone spatula to gently remove the cornbread from the sides of the pan. Using a metal knife may scratch the coating of the pan.

Print

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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.
Cornbread:
4. Preheat oven to 350 degrees. Coat a Bundt pan liberally with 1 tablespoon of unsalted butter; set aside.
5. In a measuring cup, whisk together the whole milk and lemon juice; set aside for 10 minutes.
6. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
7. In a small bowl, microwave 2 tablespoons of butter and honey for 30 seconds; set aside.
8. In a medium bowl, whisk the eggs with the canola oil and milk. Add the butter and honey mixture; whisk until well combined.
9. Use a spatula to mix the wet ingredients into the dry ingredients; mix until just combined. Fold the jalapeños into the batter.
10. 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.
11. Allow the cornbread to cool for 10 minutes before flipping it out onto a cake plate.
12. Drizzle with the remaining blueberry quick jam.

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TASTE OF HOME FEATURED RECIPE

This “Jalapeno Cornbread Filled with Blueberry Quick Jam” recipe has been featured in Taste of Home. CLICK HERE to see the recipe. This recipe was a Runner-Up in the Taste of Home “Modern Comfort” Contest and was featured in the Taste of Home “Ultimate Baking” and “American Summer” Cookbooks.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

• Blueberries Kugelphopf Bundt Cake by Bizcocheando.
• Boston Creme Filled Bundt with Chocolate Ganache by Bee Gianni The Queen of Scones.
• Bundt Cake de Piña y Coco by Diego Granados López La mejor Manera de Hacer.
• Carrot Cake Cheesecake Bundt by All That’s Left Are The Crumbs.
• Círculo Rojo Bundt Cake by Patty’s Cake.
• Cream Cheese Blueberry Jam Filled Bundt Cake by Sweet Sensations.
• Cream Cheese Stuffed Caramel Apple Bundt Cake by Making Miracles.
• Jalapeño Cornbread Filled with Blueberry Quick Jam by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice.
• Lazy Daisy Bundt Cake by Sneha’s Recipe.
• Lemon Filled Lemon Bundt by Food Lust People Love.
• Peanut Butter – Chocolate Chip Bundt Cake with Peanut Butter Filling by katin špajz.
• Raspberry Bundt Cake with Lemon Curd Filling by Palatable Pastime.
• Tunnel of Cream Banana Nut Bundt Cake by I Love Bundt Cakes.
• Twinkie Bundt Cake by Living the Gourmet.

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