Skillet Corn Bread with Figs, Feta, and Rosemary Recipe

Name: Skillet Corn Bread with Figs, Feta, and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. yellow stone-ground cornmeal; 3/4 c. all-purpose flour; 2 tbsp. sugar; 1 tbsp. baking powder; 2 tsp. chopped rosemary leaves; 1 tsp. kosher salt; 1 c. buttermilk; 2 tbsp. buttermilk; 2 large eggs; 8 small plump dried Black Mission figs; 1/2 c. crumbled French feta cheese; 3 tbsp. unsalted butter; 1 tbsp. vegetable oil

Servings: persons

1 1/2 c. yellow stone-ground cornmeal
3/4 c. all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
2 tsp. chopped rosemary leaves
1 tsp. kosher salt
1 c. buttermilk
2 tbsp. buttermilk
2 large eggs
8 small plump dried Black Mission figs
1/2 c. crumbled French feta cheese
3 tbsp. unsalted butter
1 tbsp. vegetable oil

1
Preheat the oven to 425 degrees F. Heat a 9- or 10-inch cast-iron skillet in the oven for 10 minutes.
2
In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, rosemary, and salt.
3
In a medium bowl, whisk the buttermilk with the eggs; pour over the dry ingredients and mix gently.
4
Using a rubber spatula, gently fold in the figs, feta, and melted butter.
5
Remove the skillet from the oven.
6
Add the oil and swirl to coat the bottom and halfway up the side.
7
Scrape the batter into the skillet and lightly smooth the top.
8
Bake for about 20 minutes, until the corn bread springs back when lightly pressed in the center.
9
Invert the corn bread onto a rack and let cool for about 10 minutes, then turn it right side up.
10
Cut the corn bread into wedges and serve.
11
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12
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1058

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 13 ingredients. The key ingredients include: 1 1/2 c. yellow stone-ground cornmeal, 3/4 c. all-purpose flour, 2 tbsp. sugar, 1 tbsp. baking powder, and more.

Yes, Skillet Corn Bread with Figs, Feta, and Rosemary 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.

Skillet Corn Bread with Figs, Feta, and Rosemary

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