Directions:
- Notes: From Orange County Registar Advance preparation: Corn bread can be prepared 12 hours in advance. Place rounds in a single layer on a baking sheet. Cover with aluminum foil or plastic wrap. Store at room temperature. Reheat in a 350-degree oven for about 8 minutes.
- Jam can be prepared 3 days in advance and stored, airtight, in the refrigerator. Serve at room temperature. Cooks note: Jalapenos vary in their degree of hotness. Make the jam and taste it. If necessary, increase the amount of chilies to suit your taste. I have used as much as 2 tablespoons of minced jalapenos. When working with fresh chilies, wash hands and work surface thoroughly upon completion. Do NOT touch your face or eyes.
- Preliminaries: Fifteen minutes before baking corn bread, preheat oven to 400 degrees.
- 1. 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.
- 2. Place empty 9-by-13-inch baking pan in oven.
- 3. In a small bowl, combine egg yolks and buttermilk. Pour into cornmeal mix ture 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.
- 4. 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.
- 5. 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.
- 6. Prepare the jam: In a small skillet cook bacon over medium heat until crisp. Drain on paper towel, reserving 1 tablespoon drippings.
- 7. 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. Presentation: Top each corn bread round with a dollop of jam. Garnish with fresh chives and arrange on platter. Yield: 35-40 rounds Nutritional information (per round): 79 calories, 3 grams fat, 1.6 grams saturated fat, 18 milligrams cholesterol, 136 milligrams sodium, 34 percent calories from fat Source: adapted from Bon Appetit - Entertaining With Style
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.55 Kcal (768 kJ) | ||
| Calories from fat | 141.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 24% | |
|---|---|---|---|
| Cholesterol | 47.88mg | 16% | |
| Sodium | 46.61mg | 2% | |
| Potassium | 71.22mg | 2% | |
| Total Carbs | 9.77g | 3% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 391.19 Kcal (1638 kJ) | ||
| Calories from fat | 301.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.47g | 24% | |
|---|---|---|---|
| Cholesterol | 102.05mg | 16% | |
| Sodium | 99.33mg | 2% | |
| Potassium | 151.79mg | 2% | |
| Total Carbs | 20.83g | 3% | |
| Sugars | 7.17g | 13% | |
| Dietary Fiber | 1.2g | 2% | |
| Protein | 4.02g | 4% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.4mg | 6% | |
| Iron | 0.6mg | 2% | |
| Calcium | 33.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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