Southern Corn Bread with Tomato Jam

Here’s a “how to” on transforming basic buttermilk cornbread into something divine. Spread it with amazingly delicious Tomato Jam prepared by Sarah and Jackie or Honey-Thyme Butter with the thyme added straight from our garden.

Ingredients: 2 tablespoon vegetable shortening or bacon drippings 1 ½ cups Aunt JEMIMA Enriched White Corn Meal 3 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 cups buttermilk 1 egg Directions: 1. Preheat oven to 450 degrees. 2. Place shortening or drippings in a 9-inch skillet with ovenproof handle or 8-inch square baking pan. 3. Place in oven about 3 minutes.  Skillet will be very hot when shortening is melted. 4. While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well. 5. Pour batter into hot prepared skillet. 6. Bake 22 to 25 minutes or until surface cracks and edges are light golden brown and pull away from side of pan. Yield: 8 servings Variation: Muffins – Pour corn bread batter into well-greased muffin cups.  Bake in preheated 425 degrees oven 15 to 18 minutes, light golden brown. Yield: 12 muffins Tomato Jam Ingredients: 5 pounds tomatoes,finely chopped 3 ½ cups sugar 8 tablespoons lime juice 2 teaspoons freshly grated ginger 1 teaspoon cinnamon ½ teaspoon ground cloves 1 tablespoon salt 1 tablespoon red chili flakes Directions: 1. Combine all ingredients in a large, non-reactive pot.  Bring to a boil and then reduce temperature to a simmer.  Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess.  This will take between 1 to 1 ½ hours, depending on how high you keep your heat. 2.  When the jam has cooked down sufficiently, remove from heat and fill jars, leaving ¼ inch of head space.  Wipe rims, apply lids and twist on rings.  Process in a boiling water canner for 20 minutes. 3.  When time is up, remove jars from water bath and allow them to cool.  When jars are cool enough to handle, test seals.  Store jars in a cool, dark place for up to one year. Yield: 3 – 5 pints, depending on tomatoes and how much you cook it down. Linda