Jalapeño Cornbread Filled with Blueberry Quick Jam – #BundtBakers

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.

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.”

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

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

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

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.
  2. Coat a Bundt pan liberally with 1-tablepoon of unsalted butter; set aside.
  3. In a measuring cup, whisk together the whole milk and lemon juice; set aside for 10 minutes.
  4. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
  5. In a small bowl, microwave 2-tablespoons of butter and honey for 30 seconds; set aside.
  6. In a medium bowl, whisk the eggs with the canola oil and milk.
  7. Add the butter and honey mixture; whisk until well combined.
  8. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
  9. 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.

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

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.
  • This Nordic Ware Elegant Party Bundt Pan is the one which I used in 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.
  • Nordic Ware Elegant Party Bundt® PanMake 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.

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

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 Mini Silicone Spatula to gently remove the cornbread from the sides of the pan. Using a metal knife may scratch the coating of the pan.
  • Use a Domed Cake Stand to display, serve, and protect your cornbread during the long, hot, and always bug-infested summer months.
    Jalapeño Cornbread Filled with Blueberry Quick Jam – #BundtBakers

    Jalapeño Cornbread Filled with Blueberry Quick Jam – #BundtBakers

    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.

#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:




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  • Debbie Spivey

    Holy Crap!

  • What’s the heat level on this one? I love spicy and foods with a little kick, but my kids are whimps! Haha

    • I thought it would be spicier than it was. Really not that bad at all…you could always add one jalapeno and then go from there.

  • Sandra Garth

    File this under new and different! I love your take on this theme and I hope my acid reflux gives me the OK to try this.

  • Patty’s Cake Bakery

    Wowww!! It sounds so original and “crazy”, amazing!!!! I would have to try it but it sounds…. yummy!!! I`ll write down in my list. XOXO

  • Jolene Sng-Ong

    Wow! I love cornbread… this jalapeño and jam sounds delicious!

  • Diego Granados

    I´ve never try this combination jajaja It must be curious.
    Regards from Spain

  • thenotsocreativecook

    And now, this sounds interesting! I never had cornbread with jalapeño. I bet this taste amazing! Thank you for sharing at Fiesta Friday #176!

  • This is soooo pretty!!! I LOVE the idea of jalapeno and blueberries…sweet and spicy. My mind is blown! I seriously want to reach right in and grab a slice of this ;D

    • Thanks so much Tammy…thankfully, it was just as yummy as it was pretty!

  • Monika Dabrowski

    This looks divine! Combining spicy and sweet in a dessert recipe is a great idea. Thank you for sharing with FF:)

    • Thanks Monika…even I was a little surprised at what I thought would be a side dish, so easily turned out to be a dessert! Either or…as long as I get to eat, I’m happy!

  • Cornbread better than Matt Damon, oh my! I love spicy and sweet recipes so I can see where this would win out. 😉

  • Liz O’Hara

    Dessert or side???? I love it. Wonderful twist on cornbread. I think it would be delicious with a cold soup. Too hot here today as well.

  • Lisa Carey

    Look delicious. And reminds me I need a new cake pan.

    • New cake pans are always a good thing Lisa! I personally need new bread pans…I keep on forgetting until right when I’m baking bread in the old ones that I hate with a passion!

  • OH MY!!!!!! Seriously, Colleen. Everything you make is gorgeous. One of these days I need to indulge in a baking day and give all of your recipes a go! You are so talented, this looks delicious!

    • Thanks Alli! This one truly was one of my favorites. I can’t wait to make it again!

  • Erin Creeks

    I’m so excited because I have pretty much all but one of those ingredients in my pantry right now. I see baking in my future. LOL!

  • Heather Petrey

    Jalapeño cornbread mixed with a blueberry jam… a mix of spicy and sweet…hmmm… Girl, why can’t we live closer to each other…I’d probably be over at your house every day, and testing out these dishes.

    • I really wish food sent in the mail better!!!

      • Heather Petrey

        That too!

  • It is the first time I hear this about this flavor combination but, oh, it looks so good. I love bundt cakes. They remind me of my childhood and are delicious.

    • I’m right there with you Ruth…Bundt cakes are super comforting!

  • All That’s Left Are The Crumbs

    I love sweet and spicy together, so I cannot wait to try this one. I just love everything about your bundt.

  • I’ve never seen cornbread quite like this, but boy does it look good! Shared on Twitter. Thanks for sharing with us at the Friday Frenzy!

    • Thank you for the share April…I had never seen it before either…I just decided to wing it and so glad that I did!

  • Sid’s Sea Palm Cooking

    Thanks so much for linking this to First Monday Favorites. And wow, what a combination, but it sounds so good. I love sweet and hot together.