Ingredients
2 cups fresh blueberries1 cup sugar1 tablespoon cider vinegar1/4 teaspoon kosher saltCORNBREAD:1/2 cup 2% milk1 tablespoon lemon juice1-1/2 cups all-purpose flour1/2 cup yellow cornmeal1/2 cup sugar3 teaspoons baking powder1/2 teaspoon kosher salt2 tablespoons unsalted butter1 tablespoon honey2 large eggs, room temperature1/3 cup canola oil2 jalapeno peppers, seeded and minced
Preparation
In a large heavy saucepan, combine blueberries, sugar, vinegar and kosher salt. Bring to a boil over high heat. Cook, stirring constantly, 5 minutes. Cool completely. Refrigerate, covered, overnight.
For cornbread, preheat oven to 350°. Combine milk and lemon juice; let stand briefly. In another bowl, whisk next 5 ingredients. In a small bowl, microwave butter and honey on high for 30 seconds; cool slightly. Whisk eggs and oil into milk mixture (mixture may appear curdled). Add butter mixture; whisk until well combined. Add flour mixture; whisk just until combined. Fold in jalapenos.
Pour 2 cups batter into a well-buttered 10-in. fluted tube pan. Spoon half to three-fourths of blueberry quick jam over batter. Cover with remaining batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes; invert onto a cake plate or serving platter. Drizzle with remaining blueberry quick jam.
