Recipe

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• 2 cups self-rising cornmeal mix
• 2 tbsp granulated sugar
• 1 large egg, lightly beaten
• 1 1/4 cups milk
• 1/4 cup vegetable oil
• 1/2 cup strawberry preserves
• 1 tbsp additional granulated sugar

• 1 Heat oven to 425 degrees.
• 2 Lightly spray one 9-inch round cake pan with no-stick cooking spray.
• 3 Combine cornmeal mix and sugar. In a small bowl, whisk together egg, milk, and vegetable oil. Add to the cornmeal mixture, stirring just until well combined.
• 4 Spread batter into prepared cake pan.
• 5 Spoon strawberry preserves evenly over the batter.
• 6 Sprinkle the top lightly with sugar.
• 7 Bake for 20 to 25 minutes or until a knife inserted near the center is almost clean when removed. (The strawberry preserves may stick on the knife.)
• 8 Serve warm.