I admit it; I'm a sucker when it comes to packaging and graphics. That's why when I saw this jar of apricot jam with its straight forward, simple and homemade like label, I had to buy it. Fortunately, I love apricots and apricot preserves/jam are a favorite.
Anyhow, the jam and its makers have an interesting story that began with a single apricot tree. Apparently, the variety of apricot used in this jam, Blenheim, is rare. Mostly grown in Santa Clara Valley [aka Silicon Valley] the orchards have diminished. I grew up in Santa Clara Valley, and my mom still has a Blenheim apricot tree in her backyard. Those apricots are AMAZING!
The bottle and its contents seemed so precious that I wanted to enjoy this liquid gold with something homemade and straight from the oven. After pouring through my cookbooks and recipes, I went on-line searching for cornbread recipes. I settled on this recipe, and it's a keeper! It's moist and slightly sweet, and paired with the jam makes a delicious snack or breakfast.
If you plan to make it, you might want to read the comments. I took suggestions and modified the recipe a bit.
- 1/4 cup sugar
- 1/4 cup brown sugar
- soak cornmeal in milk for 10 minutes
- use 1/3 cup + a cap full of vegetable oil
- Bake for 15 minutes at 400º if you make muffins