House Secret Buttermilk Cornbread

Serves 9

1 cup stoneground cornmeal

3/4 cup flour

1 tbsp. chili powder

1 tbsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1 cup buttermilk

2 eggs

4 tbsp. unsalted butter, melted

3/4 cup Stonewall Kitchen Roasted Garlic Onion Jam

1 cup fresh or frozen corn, defrosted and blotted dry


In a medium mixing bowl, mix cornmeal, flour, chili powder, baking powder, salt and soda; set aside. In a separate medium mixing bowl, whisk buttermilk with eggs; set aside. In a small mixing bowl, whisk Roasted Garlic Onion Jam into hot butter; stir in corn. Whisk butter mixture into buttermilk mixture; then mix wet ingredients with dry ingredients, stirring just to blend. Bake in a greased 9" square baking pan in a preheated 425° oven until a knife inserted in the center comes out clean and the cornbread is golden (20-25 min.).

Recipe courtesy of Stonewall Kitchen.