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Skillet Cornbread


Our jam gives this cornbread a spicy-sweet kick. Serve it by itself, warm with butter, or go old school and put it on the side of some collards and ham hocks.

Makes 10 servings. Adapted from Bon Appetit.

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 tsp. baking soda

2 tsp. kosher salt

1/2 tsp. baking powder

3 eggs

1 cup whole milk

1/2 jar Strawberry Fig + Chipotle Jam

1. Preheat oven to 425 degrees Fahrenheit. Place butter in a 10 or 12" cast iron skillet and place in oven for 6-8 minutes (don't let butter burn). Swirl butter to coat the bottom and some of the sides. Pour butter unto a small bowl and set aside.

2. Whisk flour, cornmeal, sugar, baking soda, salt and baking powder in a large bowl. Whisk eggs and milk in a medium bowl and add to the cornmeal mixture along with the melted butter. Whisk to combine.

3. Pour batter into hot skillet. Dot the surface with dollops of jam and lightly swirl into batter. Cover with foil and bake until a tester inserted into the center comes out clean, around 25-30 minutes. 

4. Let cool, uncovered, and then cut into wedges to serve.

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