Cast Iron Fig Cornbread Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
8 pieces
Ingredients
  • ½ cup (1 stick) butter, softened
  • ⅔ cup sugar
  • 2 large eggs
  • 1 cup yellow cornmeal
  • 1 ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cup buttermilk
  • 8 ounces fresh figs, stemmed and halved
  • ‌
  • 2 tablespoons cold unsalted butter
  • ¼ cup raw honey
  • 1 tablespoon lemon juice
Directions
  1. Preheat the oven to 375 F.
  2. Grease a 9-inch cast iron pan with a little of the butter, then cream the rest of the butter with the sugar for about 3 minutes until it is light and fluffy.
  3. Beat one egg at a time into the butter mixture, scraping down the sides of the bowl between each addition.
  4. Beat in the cornmeal until well combined.
  5. Combine the flour, baking powder, baking soda, and salt.
  6. Add ⅓ of the dry ingredients to the cornmeal mixture along with the vanilla, alternating with ½ cup buttermilk, until all of the ingredients have been combined.
  7. Pour the batter into the pan and arrange the dried figs over the top.
  8. Bake the cornbread for 40 to 45 minutes or until it appears golden brown and a toothpick inserted into the center comes out clean.
  9. Make the glaze by melting the butter with the honey and lemon juice.
  10. Spread the glaze over the warm fig cornbread.