Caraway Corn Bread with Apricot, Bacon and Jalapeno Jam
| Yield: | 1 Servings |
| Categories: |
| CORN BREAD | ||
| 1 1/2 | c | Cornmeal |
| 3/4 | c | All-purpose flour |
| 3 | tb | Sugar; divided use |
| 2 1/2 | ts | Baking powder |
| 1 | ts | Caraway seeds |
| 1 | ts | Salt |
| 3 | tb | Cold butter; cut into 6 pieces |
| 2 | tb | Room temperature butter or bacon drippings |
| 1 | c | Buttermilk |
| 2 | Eggs; separated | |
| 1 | tb | Butter or bacon grease for greasing pan |
| JAM | ||
| 4 | Thick bacon slices | |
| 3/4 | c | Dried apricots; cut into very thin strips |
| 3/4 | c | Water |
| 1/2 | c | Apricot jam |
| 2 | ts | Minced fresh; seeded jalapeno chili; see cook's note |
| GARNISH | ||
| Fresh chives; either short sprigs or thinly sliced |
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