Wednesday, November 23, 2011

Skillet Corn Bread with Figs, Feta, and Rosemary

Oh my goodness.  It's tomorrow.  Thanksgiving is tomorrow.  While I'm still wondering how the holidays are already here, I'm so excited--excited for another round of the best time of the year and excited for my first holiday season with my husband.  With so much to be thankful for, I'm certain the season will be magical.

While I'll be missing my family this Thanksgiving, I've very much looking forward to being with M's family.  His mother, a wonderful cook, has offered me the position of Thanksgiving sous chef.  I'm thankful for the offer because one of the things I love most about Thanksgiving is spending so much time in the kitchen with my mom.  Helping M's mom will help me still feel the holiday traditions I'm used to.  Plus I'm hoping I might be able to get a few of the recipes M raves about.

I hope you are all with home with family or will at least be on your way shortly.  I hope you're looking forward to a heartfelt and delicious holiday.  Most of you probably already have your menus set.  If you don't, this cornbread would make a great addition.  The base is nicely between soft and fluffy and crumbly.  The figs, feta, and rosemary make it much more than your typical cornbread.  If you don't have room for it on your Thanksgiving table, consider it as a way to liven up all.that.leftover.turkey.

From the bottom of my heart, readers, happy Thanksgiving.  I hope you are as blessed as I consider myself to be.

Skillet Cornbread with Figs, Feta, and Rosemary
from Food & Wine, November 2011

1 1/2 c. yellow tone-ground cornmeal
3/4 c. all-purpose flour
2 TBSP sugar
1 TBSP baking powder
2 tsp. chopped fresh rosemary 
1 tsp. Kosher salt
1 c. plus 2 TBSP buttermilk
2 large eggs
8 small plump Black Mission figs, cut into 1/2-in. pieces
1/2 c. crumbled feta cheese
3 TBSP unsalted butter, melted
1 TBSP vegetable oil

1.  Preheat oven to 425 degrees F.  Heat a 9 or 10-in. cast iron skillet in the oven for ten minutes.  (If you don't have a skillet, a stoneware baking pan will work.)
2.  In a large bowl, whisk together cornmeal, four, sugar, baking powder, rosemary, and salt.  In a separate medium bowl, whisk the buttermilk with the eggs.  Pour wet ingredients over the dry and mix gently.  With a spatula, fold in figs, feta, and melted butter.

3.  Remove skillet from oven.  Add oil and swirl to coat the bottom and halfway up the sides of the pan.

4.  Scrape batter into skillet and lightly smooth the top.  Bake about 20 minutes, until bread springs back when lightly pressed in the center.  Invert cornbread on to a rack and let cool 10 minutes.  Turn right side up then cut into wedges and serve.

one year ago: cranberry turtle bars
three years ago: The two desserts I always bring to Thanksgiving--pear pie with maple and ginger and pumpkin cheesecake with gingersnap crust and bourbon-sour cream topping.


Dionne Baldwin said...

Congrats on your first holiday season together! I'm glad you get to spend time with some family and you get to help out in the kitchen! This cornbread sounds like a delicious and creative combo! Thank you for sharing this!

Lexie said...

This looks amazing! I missed spending time in the kitchen with you this year. Taylor did the "mashed potato plop" in your honor. I am already looking forward to time in the kitchen with my daughters on Christmas. I love you and Happy Thanksgiving.

That Girl said...

Happy Thanksgiving!

Nikki said...

What a great twist on corn bread. I hope everything went just as planned as you assumed your role as sous chef. :) Happy (belated) Thanksgiving to you, Kelsey!