Caraway flavored corn bread rounds are served topped with a sweet and spicy apricot and bacon jam.

Caraway Corn Bread with Spicy Jam

Corn Bread:

1 1/2 cups cornmeal

3/4 cup all-purpose flour

3 tablespoons granulated sugar - divided use

2 1/2 teaspoons baking powder

1 teaspoon caraway seeds

1 teaspoon salt

3 tablespoons cold butter, cut into 6 pieces

2 tablespoons room temperature butter or bacon drippings

1 cup buttermilk

2 large eggs, separated

1 tablespoon butter or bacon grease for greasing pan

 

Spicy Jam:

4 thick bacon slices

3/4 cup dried apricots, cut into very thin strips

3/4 cup water

1/2 cup apricot jam

2 teaspoons minced fresh, seeded jalapeno chili (see cook's note)

 

Garnish: fresh chives, either short sprigs or thinly sliced

1. Fifteen minutes before baking corn bread, preheat oven to 400°F (205°C).
2. Prepare the corn bread: In a food processor fitted with the metal blade, process cornmeal, flour, 2 tablespoons sugar, baking powder, caraway seeds and salt until blended, about 20 seconds. Add cold butter and pulse until mixture resembles course meal. Add 2 tablespoons room temperature butter or bacon drippings and pulse until just blended. Transfer mixture to a large bowl.
3. Place empty 13 x 9 x 2-inch baking pan in oven.
4. In a small bowl, combine egg yolks and buttermilk. Pour into cornmeal mixture and stir to blend. In a separate bowl, beat egg whites with 1 tablespoon sugar until stiff and glossy. Fold into cornmeal mixture in 2 additions.
5. Remove baking pan from oven and brush with 1 tablespoon melted butter or bacon drippings. Pour batter into pan and bake in preheated oven for about 14 minutes or until a toothpick inserted in middle comes out clean.
6. Transfer to a wire rack and cool slightly. Loosen edges with a sharp knife and invert on cutting board. Using a 1 1/2-inch round cookie cutter, cut corn bread into rounds.
7. Prepare the jam: In a small skillet cook bacon over medium heat until crisp. Drain on paper towel, reserving 1 tablespoon drippings.
8. Combine dried apricots and water in a medium saucepan. Bring to boil; boil until water evaporates, about 8 minutes. Add jam and 1 tablespoon drippings. Cook, stirring frequently, until jam dissolves. Add bacon and jalapenos. Cool to room temperature.
9. To serve, top each corn bread round with a dollop of jam and garnish with fresh chives..

Yield: 35 to 40 rounds.

Cook's note: When working with fresh chilies, wash hands and work surface thoroughly upon completion. Do NOT touch your face or eyes.