Fresh Fig Cornbread Recipe

Name: Fresh Fig Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) butter, just softened, and cut into chunks (plus extra for greasing the pan); 2/3 cup sugar; 2 large eggs; 1 cup coarse yellow cornmeal; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups milk or buttermilk (I prefer the flavor from buttermilk); 8 ounces fresh figs, stemmed and halved

Servings: persons

1/2 cup (1 stick) butter, just softened, and cut into chunks (plus extra for greasing the pan)
2/3 cup sugar
2 large eggs
1 cup coarse yellow cornmeal
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk or buttermilk (I prefer the flavor from buttermilk)
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.", "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.
2
Beat in the eggs one at a time, stopping to scrape down the sides of the bowl as needed. Beat in the cornmeal.", "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.", "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.", "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."]

1232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup (1 stick) butter, just softened, and cut into chunks (plus extra for greasing the pan), 2/3 cup sugar, 2 large eggs, 1 cup coarse yellow cornmeal, and more.

Yes, Fresh Fig Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Fig Cornbread

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