Dutch Oven Cornbread with Fig Jam
A rich and moist cornbread baked in a Dutch oven, featuring melted butter and sweet fig jam swirled throughout. This classic Southern-style bread combines the perfect balance of cornmeal and all-purpose flour, finished with a delightful jammy topping.
Ingredients
- •¾ cup unsalted butter
- •1½ cups all-purpose flour
- •1½ cups cornmeal
- •¼ cup sugar
- •2 teaspoon baking soda
- •2 teaspoon kosher salt
- •½ teaspoon baking powder
- •3 whole large eggs
- •1 cup whole milk
- •¾ cup fig jam
Cooking Instructions
- 1.
Preheat oven to 425°. 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). Swirl butter to coat bottom and partway up sides of pan; pour butter into a small bowl and set aside.
8 min
- 2.
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.
5 min
- 3.
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.
45 min
