Skillet Cornbread & Strawberry Jam

Simple classics always remain in style. Fads come and go, well all know this is true, so while many people Worldwide are currently “enjoying” the carb-less life we over here are headed in a whole different direction by preparing the perfect treat on a warm Spring Day, Skillet Cornbread & Strawberry jam. 

Being that today March 21^st is National California Strawberry Day, we believe that there is no better time than the present to perfect a 2 piece dish that will complete just about any meal with Simple Elegance. Besides who doesn’t love Skillet Cornbread, that is just a sin to begin with.

Enjoy!!!

(click read more for the entire recipe)

 

Ingredients -

For the Cornbread:

1 ¼ cups coarsely ground cornmeal

¾ cup all-purpose flour

¼ cup sugar, plus more for garnishing

1 tsp salt

2 tsp baking powder

½ tsp baking soda

1/3 cup whole milk

1 cup buttermilk

2 large eggs, slightly beaten

1 stick unsalted butter, melted

For the Jam:

1 lb strawberries, hulled and halved

1 lemon

Juice from ½ of an orange

Pinch of Kosher salt

½ cup sugar

1 TBS unsalted butter

Directions -

Make the cornbread:

Place a 9-inch cast-iron skillet in the oven and preheat to 400 degrees F.

Whisk the cornmeal, flour, sugar, salt, baking powder and baking soda together in a large bowl.

Whisk in the milk, buttermilk, eggs and almost all of the melted butter, reserving about 1 tablespoon for brushing the skillet.

Remove the hot skillet from the oven and brush the bottom and sides with the reserved melted butter.

Pour the batter into the skillet, return to the oven and bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes.

Let cool 10 to 15 minutes, then sprinkle lightly with sugar for texture.

Meanwhile, make the jam:

Cut the strawberries width-wise into 1/4-inch-thick slices (the slices should be thin enough to bend slightly).

Using a vegetable peeler, remove the zest from 1/3 of the lemon with a light touch, leaving the pith behind; transfer to a large bowl.

Squeeze the lemon juice into the bowl.

Add the orange juice, salt, sugar and strawberries and toss.

Cover and refrigerate until the cornbread is out of the oven.

Melt the butter in a large skillet over medium-high heat.

Add the strawberry mixture and cook, stirring, until the juices reduce and thicken slightly, about 10 minutes.

Slice the cornbread and serve with the strawberry jam.