Baking this fresh fig cornmeal cake in a cast iron skillet gives it a delicious bottom crust, not to mention the mahogany edges. It is perfect any time of the day.
I have been waxing poetically about my friend Lisa and her wonderful Fig tree. She told me the tree is about 40 years old. I have been picking figs from it for almost a month now. They just keep getting ripe and I keep picking them. I made a few things with the figs and I will give Lisa all the fig preserves she wants. I posted this cornmeal cake on Facebook and so many people fell in love with it.
I was going to make a upside down cake with the figs but realized that I did not have enough cake flour to do that. I did have cornmeal in my cabinet and I immediately thought of cornbread. I like my cornbread on the sweet side. I love cornbread and thought the figs would be a very good addition to my already sweet cornbread recipe. I was right. I hope you enjoy this recipe as much as my family enjoyed it.
Fresh Fig Cornmeal Cake
Ingredients:
1 cup yellow cornmeal
1 1/4 cup all purpose flour
1 cup granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 sick butter softened
1 1/4 cups milk
1/8 cup vegetable oil
3 large eggs
8-10 figs sliced
Directions:
Preheat oven to 350
Measure flour and cornmeal into a large bowl. Add sugar baking powder and salt.
Place softened butter into a stand mixer and mix on high 2 minutes. Place dry ingredients in the stand mixer and combine with butter. add milk, oil and eggs. Mix on medium for 2 minutes. Pour batter into cast iron pan. Arrange sliced figs over top of batter. Bake 20-25 minutes.
Peace be with you,
Veronica
