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Fig Sage Feta Cornbread

Fig Sage Feta Cornbread is a sweet, savory, crunchy, moist and ultimately delicious cornbread that I love to serve in the fall.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8
Author: Barrett of dirty laundry kitchen

Ingredients

  • ¾ cup finely ground yellow cornmeal
  • ¾ cup medium ground yellow cornmeal
  • ¾ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ cup chopped sage leaves
  • 1 teaspoon kosher salt
  • 1 ¼ cup buttermilk
  • 2 large eggs
  • 8 small plump dried Black Mission figs; chopped
  • ½ cup crumbled cotija cheese or use feta if you can’t find a Mexican cheese
  • 4 tablespoons unsalted butter melted; divided

Instructions

  • Preheat the oven to 425° F.
  • Heat a 9 inch cake pan (or cast-iron skillet if you have one) in the oven for 10 minutes.
  • In a large bowl, whisk the corn meals, flour, sugar, baking powder, sage, salt, figs and cheese. Fig Sage Cotija Cornbread prepped
  • Whisk in the buttermilk, eggs, and butter until just incorporated. Set aside.
  • Remove the pan from the oven and quickly add the remaining butter (or vegetable oil) and swirl to coat the bottom and up the sides.
  • Scrape the batter into the pan. Bake for about 20 minutes, until the corn bread springs back when lightly pressed in the center.
  • Invert the corn bread onto a rack and let cool for about 10 minutes. Cut the corn bread into wedges and serve with either side up. Fig Sage Cotija Cornbread half
  • I also serve it with butter and honey if I’m being decadent next to a delicious bowl of Leftover Thanksgiving Turkey Gumbo.