Skillet Cornbread with Whipped Fig Butter

Ingredient Spotlight. Our Butter Infused Olive Oil gives the pan its sizzling, crisp-edged crust and a rich, buttery depth without a stick of dairy. In the fig butter, our Black Mission Fig Dark Balsamic Vinegar simmers the figs into a dense, wine-dark jam that turns ordinary softened butter into something you'll want on everything.

Ingredients

• ½ cup butter · ½ bunch each fresh thyme and sage
• 1¼ cups all-purpose flour · ¾ cup sugar · 1¼ tsp fine sea salt
• 1 Tbsp baking powder · 1¼ cups yellow cornmeal
• 2 eggs · 1 cup sour cream · ½ cup buttermilk
• 2 Tbsp Butter Infused Olive Oil
• Fig butter: 12 fresh Black Mission figs · ⅔ cup + 2 Tbsp sugar · 2 Tbsp Black Mission Fig Dark Balsamic Vinegar · 2½ sticks softened butter · pinch of salt

Instructions

1. Set a cast-iron skillet in a cold oven and heat to 400°F. Meanwhile, melt the butter until lightly browned, steep the thyme and sage 20 seconds, then strain and cool.
2. Whisk the dry ingredients in one bowl. In another, whisk the eggs, buttermilk, and sour cream, then stream in the browned butter.
3. Fold wet into dry just until combined. Pull the hot skillet, coat it with the Butter oil, and spread the batter to the edges.
4. Bake 20–25 minutes, until golden and springy. Cool 5 minutes, then turn out onto a rack.
5. Fig butter: purée the figs, chill 45 minutes, then simmer with the sugar and Fig balsamic 15–20 minutes into a thick jam. Cool, then whip half the jam into the softened butter until light and fluffy; salt to taste.

Chef's Notes

• A screaming-hot skillet is the whole game — it gives you that shattering crust.
• Any extra fig jam keeps a week and loves a cheese board.

Make It Yours

• Swirl a spoonful of our Vermont Maple Dark Balsamic Vinegar into the butter for a maple-fig finish.

Allergens: contains gluten, eggs, and dairy.

Come taste our Fig balsamic at the shop — it's a fall favorite for good reason.