Fresh Fig Cornbread

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What’s better than cornbread? FRESH FIG CORNBREAD.

Brought to you by Food 52 and my utter love of figs.

Makes 1, 9-inch round cornbread

  • 1/2 cup (1 stick) butter, just softened, and cut into chunks (plus extra for greasing the pan)
  • 2/3 cups sugar
  • 2 large eggs
  • 1 cup coarse yellow cornmeal
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup milk or buttermilk [I just used what I had–milk]
  • 8 ounces fresh figs, stemmed and halved
  1. Heat your oven to 375F. Grease a 9-inch cast iron skillet or another heavy baking pan with butter.
  2. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, stopping to scrape down the sides of the bowl as needed. Beat in the cornmeal.
  3. In a small bowl, stir together the flour, baking powder and soda, and salt. Mixing on low speed, add the dry ingredients in 3 additions, alternating with the milk/buttermilk, and starting and ending with the dry ingredients.
  4. Scrape the batter into the greased pan, then arrange the halved figs on top. Bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 40-50 minutes.
  5. Serve warm, with spoonfuls of ricotta, if desired. The cornbread keeps, tightly covered, for several days. Just lightly toast slices in a toaster oven before serving and you’re good to go.

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NOM.

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