Strawberry Cornbread

1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons butter, melted
3/4 cup strawberry jam

Heat oven to 375 degrees F. Grease 9-inch square pan.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large shallow bowl until mixture is well blended; make a well in the center.

In a large measuring cup, whisk together the egg, buttermilk and melted butter. Pour buttermilk mixture into well, and stir the ingredients together just until evenly moistened; do not over mix; batter should be lumpy. Spoon batter into prepared baking pan, spreading evenly into corners with rubber spatula.

With a spoon, drop strawberry jam in dollops over the top of the batter, spacing them evenly. Bake for 30 to 35 minutes or until the top is lightly browned.

Serves 6.