Fig, Feta, and Scallion Cornbread



One Year: Red Potato Gratin with Thyme and Manchego
Two Years: Roasted Shallot and Apple Mashed Potato Pancakes
Three Years: Brown Sugar Pomegranate Cranberry Sauce
Four Years: Honey-Roasted Root Vegetables
Five Years: Sweet Turkey Chili

Fig, Feta, and Scallion Cornbread
Makes 12-16 squares

1 cup cornmeal
3/4 cup all-purpose flour
2 tbsp sugar
2 tsp baking soda
1 tsp salt
pinch of cayenne
1 1/2 cups buttermilk
2 eggs
1 stick unsalted butter, melted and cooled
1/4 cup dried black mission figs, chopped
3/4 cup feta cheese crumbles
3 scallions, thinly sliced

To serve: honey, high quality salted butter

Preheat oven to 425 degrees Fahrenheit. Grease an 8x8x2-inch square pan and set aside. In a large bowl, whisk together cornmeal, flour, sugar, baking soda, salt, and cayenne. In a small bowl or measuring glass, whisk together buttermilk with eggs. Whisk in melted butter. Pour the wet ingredients into the dry ingredients, mixing until just combined. Stir in figs, feta, and scallions, stirring until just combined. Pour into prepared pan and bake until golden for 15-20 minutes, when a tester comes out clean with moist crumbles. Slice and serve warm with honey and more butter.

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