
Dutch Oven Cornbread with Fig Jam
A delicious american dish. Perfect for vegetarians.
Total Time
163 min
Serves
6
Rating
0.0 (0)
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1/4 cup sugar
- 2 teaspoon baking soda
- 2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup whole milk
- 3/4 cup fig jam
Instructions
- 1
Preheat oven to 425°.
- 2
Place butter in a 10"-12"-diameter Dutch oven, cover, and place in oven to heat pot and melt butter, 6-8 minutes (don't let butter burn).
- 3
Swirl butter to coat bottom and partway up sides of pan; pour butter into a small bowl and set aside.
- 4
Meanwhile, whisk flour, cornmeal, sugar, baking soda, salt, and baking powder in a large bowl.
- 5
Whisk eggs and milk in a medium bowl; add to cornmeal mixture along with reserved melted butter and whisk to combine.
- 6
Scrape batter into hot Dutch oven.
- 7
Cover and bake until cornbread has started to set around edges, 10-12 minutes.
- 8
Dot surface with jam.
- 9
Cover and bake until a tester inserted into the center comes out clean, 15-20 minutes longer.
- 10
Let cool, uncovered, 15 minutes.
- 11
To serve, cut cornbread into wedges.