Dutch Oven Cornbread With Fig Jam
This cornbread recipe yields a comforting and flavorful treat that strikes the perfect balance between moist and crumbly textures. Sweet fig jam is swirled into the batter, infusing each warm slice with a fruity sweetness. Baked to golden perfection in a Dutch oven, this cornbread is versatile enough to accompany any meal or stand alone as a delightful snack.
— Constant Cookbook
Ingredients
- 3/4 (1 1/2 sticks) unsalted butter
- 1 1/2 all-purpose flour
- 1 1/2 cornmeal
- 1/4 sugar
- 2 baking soda
- 2 kosher salt
- 1/2 baking powder
- 3 large eggs
- 1 whole milk
- 3/4 fig jam
Instructions
- Preheat oven to 425°. Place butter in a 10-inch-12-inch-diameter Dutch oven, cover, and place in oven to heat pot and melt butter, 6-8 minutes (don't let butter burn). Swirl butter to coat bottom and partway up sides of pan; pour butter into a small bowl and set aside.
- Meanwhile, whisk flour, cornmeal, sugar, baking soda, salt, and baking powder in a large bowl. Whisk eggs and milk in a medium bowl; add to cornmeal mixture along with reserved melted butter and whisk to combine. Scrape batter into hot Dutch oven.
- Cover and bake until cornbread has started to set around edges, 10-12 minutes. Dot surface with jam. Cover and bake until a tester inserted into the center comes out clean, 15-20 minutes longer. Let cool, uncovered, 15 minutes. To serve, cut cornbread into wedges.
Yield
10 servings
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