• 1 1/2 cups cornmeal
• 1 1/3 all purpose flour
• 2/3 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, beaten with a fork
• 1 large egg white, beaten with a fork
• 1 1/2 cup buttermilk
• 1/4 cup margarine, melted
• 1/4 cup raspberry jam

Combine first 6 ingredients in a bowl. Make a well in the center.

Combine egg and egg white in a bowl. Add buttermilk and margarine. Pour mixture into the well of the dry ingredients. Stir until flour is moistened. Spread batter evenly in lightly greased 9 x 13 inch pan.

Spoon jam, in 3 or 4 rows on top of the cornmeal batter, using 1 teaspoon per spoonful. Push jam slightly into batter. Bake at 375 degrees for 35 minutes or until wooden pick in center comes out clean.