Servings: 16 squares

1 cup cornmeal 1 cup cornmeal
¾ cup unbleached flour ¾ cup unbleached flour
1 tablespoon chile powder 1 tablespoon chile powder
1 tablespoon baking powder 1 tablespoon baking powder
1 teaspoon salt 1 teaspoon salt
½ teaspoon baking soda ½ teaspoon baking soda
1 cup buttermilk 1 cup buttermilk
2 eggs 2 eggs
4 tablespoons unsalted butter 4 tablespoons unsalted butter
¾ cup prepared savory jam ¾ cup prepared savory jam
1 cup fresh or frozen corn, defrosted and blotted dry 1 cup fresh or frozen corn, defrosted and blotted dry

Preheat oven to 425°F. Grease 9x9" baking pan.
Mix cornmeal, flour, chile powder, baking powder, salt, and baking soda in a bowl; stirring to blend. Beat buttermilk and eggs together. Heat butter until melted, stir in jam, and then stir in corn. Blend with buttermilk mixture.
Combine wet ingredients with dry ingredients; stirring just to blend. Do not over mix. Bake in oven until a knife inserted in center comes out clean and the cornbread is a golden color, 20 to 25 minutes.