Cornbread and strawberry jam

Ingredients:

For the test:

• 1 1/4 cups coarse cornmeal
• 3/4 cup premium flour, sifted
• 1/4 cup sugar, plus a little extra for sprinkling
• 1 teaspoon of salt
• 2 tsp baking powder
• 1/2 teaspoon of baking soda
• 1/3 cup milk
• 1 cup of kefir
• 2 large eggs, lightly beaten
• 120 g butter, melted, reserving 1 tbsp for greasing

For the jam:

• 500 g strawberries, cut in half, then into 0.5 cm slices.
• Zest of 1/3 lemon
• Juice of 1 lemon
• Juice of half an orange
• 1/2 cup sugar
• A pinch of salt
• 1 tbsp (15 g) butter

Preparation:

1. Heat a 25cm cast iron skillet in the oven to 220°C.
2. Prepare the dough: Combine cornmeal, wheat flour, sugar, salt, baking powder, and baking soda in a large bowl. Add milk, kefir, eggs, and melted butter, and mix thoroughly until smooth.
3. To make cornbread: Carefully remove the hot skillet from the oven and rub the bottom and sides with a tablespoon of melted butter. Pour in the batter and return the skillet to the oven.
   
   Bake the cornbread until golden brown, 20-25 minutes. Check for doneness by inserting a wooden toothpick into the center; it should come out clean. Let cool for 10-15 minutes, then sprinkle lightly with sugar to create a crust. Cut into slices.
4. Meanwhile, prepare the strawberry jam: Place chopped strawberries in a large bowl, add lemon zest and juice, salt, sugar and orange juice.
   
   In a shallow frying pan, melt 1 tablespoon of butter, pour in the strawberry mixture and cook, stirring, until the juices have evaporated, about 10 minutes.
   
   Serve with cornbread.