APRICOT AND JALAPENO CORNBREAD WITH APRICOT HONEY BUTTER

Aprium Feta Pistachio Salad

 

  • Serving Size: 12 servings
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Ingredients

    Cornbread:

  • 1 1/2 cups buttermilk
  • 2/3 cup melted butter
  • 3 eggs, lightly beaten
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 apricots, pitted and chopped
  • 2 jalapeno peppers, seeded and finely chopped

    Apricot Honey Butter:

  • 8 apricots, pitted and halved
  • 1/3 cup granulated sugar
  • 1 tsp lemon juice
  • 1 tbsp honey
  • Pinch nutmeg or cinnamon (optional)

Direction

  • Preheat oven to 400F. Whisk together buttermilk, 1/2 cup of the melted butter and eggs.
  • In separate bowl, stir together cornmeal, flour, sugar, baking powder, baking soda and salt; stir into buttermilk mixture just until moistened. Fold in apricots and jalapeno.
  • Heat 12-inch cast iron skillet in the oven for 5 minutes; remove from oven. Add remaining melted butter to skillet; scrape batter into the hot pan. Bake for 20 to 25 minutes or until cornbread is golden and springs back when lightly touched. Serve warm from skillet.
  • Apricot Honey Butter: Meanwhile, place apricots in saucepan with 1/4 cup water; bring to boil. Reduce heat and simmer for 20 minutes until apricots are very tender and falling apart.
  • Transfer apricots to food processor or use hand blender to pulse until smooth. Remove any pieces of skin.
  • Place apricot purée, sugar and lemon juice in clean saucepan set over medium heat; bring to boil. Reduce heat to medium-low; cook, stirring often, for 10 minutes or until mixture thickens. Stir in honey and nutmeg (if using). Let cool; serve immediately with cornbread. Or transfer to jar, cover and refrigerate for up to 5 days.
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