• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cornbread

    Skillet Cornbread with Tomato Jam Swirls

    18 March 2020 by Becky at Fikabröd Leave a Comment

    Skillet Cornbread with Tomato Jam Swirls
    Yield: 8 servings

    Ingredients

    • 1 cup (120g) all-purpose flour
    • 1 cup (156g) yellow cornmeal
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 ½ cups (355ml) buttermilk*
    • 2 large eggs
    • ½ cup (113g) unsalted butter, melted & cooled
    • 2 Tbsp (28g) unsalted butter
    • ½ cup (140g) TBJ Gourmet Spiced Tomato Jam

    *If you don't have buttermilk, mix 1 cup + 6 Tbsp (325ml) whole milk with 2 Tbsp white vinegar and let sit for 15 minutes.

    Directions

    1. Heat oven to 400°F with rack in the middle.
    2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
    3. Make a well in the centre, then add buttermilk and eggs. Mix together until combined, then add slightly cooled melted butter. Mix until just combined, being careful not to overmix.
    4. In a 9" cast iron skillet, melt other 2 tablespoons of butter on the stove over medium heat.
    5. Pour batter into hot skillet. (The batter should sizzle.) Smooth out top as necessary. Dot the surface with dollops of tomato jam and lightly swirl into batter with a knife.
    6. Cook batter on stovetop for 1 minute, then transfer to oven. Bake for 20–25 minutes until edges are crispy and a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
    7. Move skillet to a wire rack and allow cornbread to cool for 10 minutes before slicing and serving.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Adapted from: Cafe Delites
    « Raspberry Seed Sandwich Cookies
    Mini Raspberry Seed Cupcakes with Funfetti Buttercream »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Mint To Be Brownies
    • Ombré Mocha Mousse
    • Chai Semlor (Swedish Fat Tuesday Cream Buns)
    • Huachibolas (Mexican Jam & Cream Cheese Rolls)

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Frostings
    • Macarons
    • Mini Pies & Pop Tarts
    • Muffins
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2023 Fikabrod, LLC
    All Rights Reserved