Lunch: Dutch Oven Cornbread with Fig Jam

Recipe by Adam Perry Lang Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.

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

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.
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.

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