Dutch Oven Cornbread With Fig Jam Recipes

DUTCH OVEN CORNBREAD WITH FIG JAM

Steps:

• Preheat oven to 425°. Place butter in a 10"-12"-diameter Dutch oven, cover, and place in oven to heat pot and melt butter, 6-8 minutes (don't let butter burn). Swirl butter to coat bottom and partway up sides of pan; pour butter into a small bowl and set aside.
• Meanwhile, whisk flour, cornmeal, sugar, baking soda, salt, and baking powder in a large bowl. Whisk eggs and milk in a medium bowl; add to cornmeal mixture along with reserved melted butter and whisk to combine. Scrape batter into hot Dutch oven.
• Cover and bake until cornbread has started to set around edges, 10-12 minutes. Dot surface with jam. Cover and bake until a tester inserted into the center comes out clean, 15-20 minutes longer. Let cool, uncovered, 15 minutes. To serve, cut cornbread into wedges.

CORNBREAD-FIG BRUSCHETTA

Steps:

• Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, stir together muffin mix, buttermilk, melted butter and egg just until moistened (batter will be lumpy). Spoon batter into pan.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes.
• Cut cornbread into 16 (1/2-inch) slices. Place on ungreased cookie sheet. Bake 20 minutes or until toasted.
• Meanwhile, in 1-quart saucepan, heat oil over medium-high heat. Cook shallots in oil 3 minutes, stirring occasionally, until tender. Stir in figs and vinegar. Reduce heat to medium-low; cook about 2 minutes or until thickened. Remove from heat; stir in pepper and chopped rosemary. Cover to keep warm.
• To serve, spread goat cheese on warm cornbread toasts. Top evenly with fig mixture. Garnish with rosemary sprigs.

DUTCH OVEN BUTTERMILK CORNBREAD

Steps:

• In a large bowl, mix the dry ingredients together, and then add the creamed corn, buttermilk, and eggs, and mix thoroughly.
• Position a 10-inch or 12-inch Dutch oven over where the fire on your grill will be, and then arrange 15 charcoal briquettes around the bottom. Heat the Dutch oven over the fire.
• Melt the lard in the Dutch oven, and then add the batter. The lard will rise up the edges and spill onto the top of the batter. Cover the Dutch oven and place 10 coals on the lid. Cook for about 30 minutes, or until the bread is brown and firm.
• If using a cast iron skillet in the oven instead, preheat oven to 425 degrees F. Place the skillet in the oven, melt the lard, and then add the batter. Do not cover. Bake for 25 to 30 minutes. Let cool for 5 to 10 minutes before cutting. Serve warm.

CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD

Steps:

• Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though).
• Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.