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Skillet Corn Bread with Figs, Feta and Rosemary

Skillet Corn Bread with Figs, Feta and Rosemary

Skillet Corn Bread with Figs, Feta and Rosemary
Skillet Corn Bread with Figs, Feta and Rosemary
 
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Ingredients
  • 1 ½ c. yellow stone-ground cornmeal
  • ¾ c. flour
  • 2 T. sugar
  • 1 T. baking powder
  • 1 T. chopped rosemary leaves
  • 1 t. kosher salt
  • 1 c. plus 2 T. buttermilk
  • 1 large eggs
  • 8 small, plump dried Black Mission figs, cut into ½” pieces
  • ½ c. crumbled feta cheese
  • 3 T. butter, melted
  • 1 T. vegetable oil
Instructions
  1. Preheat oven 425. Heat 9 or 10” cast-iron skillet in oven for 10 minutes.
  2. In large bowl, whisk cornmeal with flour, sugar, baking powder, rosemary and salt.
  3. In medium bowl, whisk buttermilk with eggs.
  4. Pour milk mixture into dry ingredients, mixing gently.
  5. With a spatula, gently fold in figs, feta and melted butter.
  6. Remove skillet from oven. Add oil and swirl to coat the bottom and half way up sidies.
  7. Scrape batter into skillet and smooth the top.
  8. Bake for 20 minutes or until bread springs back when lightly pressed in center.
  9. Invert cornbread onto a rack and let cool for 10 minutes. Turn right side up.
  10. Cut into wedges and serve.
Notes
*****Great with soups and salads.
 

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