Lunch: Skillet Corn Bread with Figs, Feta, and Rosemary

Recipe by Marcia Kiesel Marcia Kiesel studs corn bread with sweet, chewy figs, and salty feta. Baking it in a cast-iron skillet gives it a delicious crusty bottom.

Ingredients

1 1/2 c. yellow stone-ground cornmeal
3/4 c. all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
2 tsp. chopped rosemary leaves
1 tsp. kosher salt
1 c. buttermilk
2 tbsp. buttermilk
2 large eggs
8 small plump dried Black Mission figs
1/2 c. crumbled French feta cheese
3 tbsp. unsalted butter
1 tbsp. vegetable oil

Instructions

Preheat the oven to 425 degrees F. Heat a 9- or 10-inch cast-iron skillet in the oven for 10 minutes. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, rosemary, and salt. In a medium bowl, whisk the buttermilk with the eggs; pour over the dry ingredients and mix gently. Using a rubber spatula, gently fold in the figs, feta, and melted butter.
Remove the skillet from the oven. Add the oil and swirl to coat the bottom and halfway up the side. Scrape the batter into the skillet and lightly smooth the top. 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, then turn it right side up. Cut the corn bread into wedges and serve. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

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