Moist, tender and bursting with sweet corn flavor, Sour Cherry Chia Jam Cornbread is an ideal summer dessert. Made from wholesome, refined sugar–free ingredients, this cornbread is nutritious, moderately low in calories, rustic in appearance and absolutely delicious.
I’m a huge fan of cornbread. Of all quick breads, cornbread ranks at the top for me — even ahead of banana bread. It’s simple, rustic and naturally sweet, with a satisfying corn flavor. Cornbread is popular across the United States, and it’s a cherished classic where I live in northern Croatia as well. We call it Zagorska zlevka or Zlevanka.
After adapting my grandmother’s cornbread into a healthier version (my cottage cheese cornbread), this family favorite became a regular at gatherings. My mother-in-law, a master of traditional baking, actually asks me to bring this cornbread to family events — which always feels flattering.
Recently my mother-in-law filled the fridge with sour cherries from her backyard. With the cherries in season, I wanted to combine a classic cornbread base with this delightful tart fruit. The result is my Sour Cherry Chia Jam Cornbread: wholesome, refined sugar–free and incredibly flavorful. It’s one of those summer desserts you’ll want to make again and again.
The batter combines corn flour and corn grits (polenta) for authentic corn texture, and I enrich it with cottage cheese and Greek yogurt for extra moisture and a protein boost. To echo an old family tradition — my mother-in-law told me her grandmother spread plum jam over cornbread — I made a quick homemade sour cherry jam rather than using store-bought preserves.
Sour cherry chia jam is similar to the blackberry chia jam my family loves: quick to make, naturally sweetened and entirely free of refined sugar or additives. It won’t keep as long as commercial products, but refrigerated in a glass jar it stays fresh for about a week. I often freeze fruit and make small batches of jam when I want it; it takes under 10 minutes and lets me experiment with flavors like vanilla, cinnamon or ginger.
Chia seeds are added to the jam for extra nutrients and natural thickening. Because corn has a natural sweetness, the recipe uses only a small amount of added sweetener — I prefer honey, but maple syrup or stevia work as well. The final cornbread is refined sugar–free, moderate in calories, and rich in protein, healthy omega-3 fats and fiber for digestion. It also provides vitamins and minerals, including iron.
Sour Cherry Chia Jam Cornbread is …
- made with wholesome, healthy ingredients
- high in quality dietary fiber to support digestion
- refined sugar–free
- nutrient-dense — good protein and healthy fats while being relatively low in calories
- gluten free when made with certified gluten-free products and kid friendly
This cornbread works as a dessert, breakfast or snack because it’s balanced and satisfying. Serve it with tea or coffee — it’s delicious warm or at room temperature. Even picky family members tend to enjoy it: my husband loved it so much he requested another batch for the coming weekend.
Recipe
Sour Cherry Chia Jam Cornbread
Ingredients
- 1 cup corn flour*
- ½ cup cornmeal polenta
- 1 teaspoon baking powder*
- ½ teaspoon baking soda
- ½ teaspoon Himalayan salt
- 3 large eggs
- 2-3 tablespoons syrup or honey
- 2 teaspoons vanilla extract
- 2 tablespoons extra virgin coconut oil , melted and cooled
- 1 cup cottage cheese
- ½ cup Greek yogurt
For Sour Cherry Chia Jam:
- 1 cup fresh or frozen sour cherries , pitted
- 1 tablespoon syrup or honey or stevia (to taste)
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
Instructions
-
Preheat the oven to 392°F (200°C). Line the bottom of a 9×9 inch (22×22 cm) square baking pan with parchment paper.
-
In a bowl, whisk together the dry ingredients: corn flour, cornmeal, baking powder, baking soda and salt.
-
In a separate bowl beat the eggs, then add syrup or honey, vanilla extract and melted coconut oil.
-
Stir the dry ingredients into the wet until combined.
-
Add the Greek yogurt and cottage cheese, lightly whisk to incorporate, then pour the batter into the prepared pan.
-
Spoon the sour cherry chia jam on top and gently swirl it into the batter with a fork.
-
Bake 30–35 minutes, until the cornbread is golden and a toothpick inserted in the center comes out clean.
-
Remove from the oven and let cool completely at room temperature before slicing.
-
Slice and enjoy.
For Sour Cherry Chia Jam:
-
Place pitted sour cherries in a small saucepan and bring to a low boil, stirring frequently. Reduce heat and simmer until cherries soften, about 5 minutes. Lightly mash with a potato masher or fork.
-
Remove from heat and stir in syrup or honey (or stevia) and chia seeds. Stir for a few minutes, then let rest until the mixture thickens, about 5 minutes.
-
Use the jam immediately on the cornbread. Store any leftovers in a glass jar in the refrigerator for up to one week.
Notes
Nutrition
These are my picks for this recipe:
Xoxo,
– Natalie
