1 c. Yellow cornmeal
1 c. All purpose flour
1 t. Salt
1 T. Baking powder
1 Egg
1 c. Milk
1/2 c. Vegetable oil
3/4 c. Sugar
1 t. Vanilla
1/2 c. Raspberry jam (I used freezer jam, but any jam would work fine)
Mix everything but the jam together and pour into a greased 9x9 inch square baking dish. Top with the raspberry jam and then swirl it around with a butter knife until it is mixed into the batter in swirls. The jam will work best if it's room temperature or has been stirred up well enough to make it easy to work with. Bake at 400 for 26 minutes or until a toothpick comes out clean.
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