Dutch Oven Cornbread with Fig Jam

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. 1

   Preheat oven to 425°.

2. 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. 3

   Swirl butter to coat bottom and partway up sides of pan; pour butter into a small bowl and set aside.

4. 4

   Meanwhile, whisk flour, cornmeal, sugar, baking soda, salt, and baking powder in a large bowl.

5. 5

   Whisk eggs and milk in a medium bowl; add to cornmeal mixture along with reserved melted butter and whisk to combine.

6. 6

   Scrape batter into hot Dutch oven.

7. 7

   Cover and bake until cornbread has started to set around edges, 10-12 minutes.

8. 8

   Dot surface with jam.

9. 9

   Cover and bake until a tester inserted into the center comes out clean, 15-20 minutes longer.

10. 10

    Let cool, uncovered, 15 minutes.

11. 11

    To serve, cut cornbread into wedges.