* Exported from MasterCook *
Corn Bread with Figs, Feta and Rosemary, Skillet
Recipe By :Marcia Kiesel
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups yellow stone-ground cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
2 teaspoons chopped rosemary leaves
1 teaspoon kosher salt
1 cup buttermilk -- plus
2 tablespoons buttermilk
2 large eggs
8 small plump dried Black Mission figs -- cut into 1/2" pieces
1/2 cup crumbled French feta cheese
3 tablespoons unsalted butter -- melted
1 tablespoon vegetable oil
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.
Active: 15 MIN
Total: 45 MIN
Serves: Makes one 9" bread
Preheat the oven to 425F. Heat a 9- or 10" 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.
S(Internet address):
https://www.foodandwine.com/recipes/skillet-corn-bread-with-figs-feta-and-rosemary
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Per Serving (excluding unknown items): 137 Calories; 5g Fat (29.6%
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber;
33mg Cholesterol; 258mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1115