For this recipe, we had the pleasure of joining forces with our pal Kirby from Leisure Fan Club for a guest post. Kirby is an LA based food, travel and lifestyle blogger. Her blog, Leisure Fan Club is a creative outlet to supplement her decidedly uncreative day job. It’s her way of making time to focus on the things she loves whilst trying to inspire others to do the same. To follow along on her adventures, or to see pictures of her cute dogs, check out her Instagram or Facebook page.

 

Figgy Cheesy Cornbread

A good cornbread recipe is essential for Fall. It’s comfort food at its finest, but it can also be bright and summery, which makes it perfect for transitioning from Summer to Autumn. This particular cornbread recipe boasts lots of versatility. I’ve personally used it as a grab-and-go breakfast, a camping side dish, and a decadent dessert. It can be dressed up with fresh fruit, a pat of butter, honey, or even hot sauce. In a stroke of genius, I drizzled one of these cornbread muffins with a touch of hot honey that I infused with jalapeño, and it was a true delight. Sweet, but with a peppery kick! Here’s the hot honey recipe if you want to follow suit.

 

Now I’ll continue to wax poetic about cornbread. This simple and perfectly balanced recipe is one you’ll want to keep in your back pocket as a base you can adapt for any occasion. Or you can just make it the same way every time. It’s your life.

 

This variation uses fresh figs for a striking look and a little added sweetness. I’m obsessed with figs and think their beauty and flavor is an asset to almost any dish, so it was a no brainer. These simple figgy cheesy cornbread muffins would be a welcome addition to any Thanksgiving spread, but if you can’t find figs, or just don’t care for them, feel free to omit or replace them with another fruit of your choosing! If you do include the figs, I’d recommend finishing off your muffins within a couple of days, as they’re delicate creatures who won’t last forever. Either way, you’ll want to store them in the fridge if you can stop yourself from eating them all immediately.

 

Start by preheating your oven to 400°F. Then add the cornmeal, flour, sugar, baking powder and salt in a large bowl and whisk until combined. In a separate bowl, mix the milk, eggs and butter together. Then incorporate this into the dry ingredients.

Next, gently fold in the parmesan cheese, followed by the corn kernels.

 

Line or grease a muffin pan and distribute the batter evenly into each slot. You’ll want to stop when they’re about 3/4 of the way full. For me, this meant 3 tbsp per muffin.

Place one sliced fig on top of each muffin and bake for 14-16 minutes, or until you can stick a toothpick through the center of one of the muffins and remove it cleanly.

 

 

Figgy Cheesy Cornbread Muffins (Makes about 15 muffins):

Ingredients:

1 Cup cornmeal

1 Cup flour

2/3 Cup sugar

2 Tsp baking powder

1 Tsp salt

2 Eggs

1 Cup milk

4 Tbsp butter, softened

1 Cup freshly grated parmesan cheese

1/4 Cup frozen corn kernels

A few figs, cut into 1/2 inch slices

 

Directions

  1. Preheat your oven to 400°F
  2. Put the cornmeal, flour, sugar, baking powder and salt in a large bowl and whisk until combined.
  3. In a separate bowl, mix the milk, eggs and butter together. Then incorporate this into the dry ingredients.
  4. Gently fold in the parmesan cheese, followed by the corn kernels.
  5. Line or grease a muffin pan and distribute the batter evenly into each slot. You’ll want to stop when they’re about 3/4 of the way full. For me, this meant 3 tbsp per muffin.
  6. Place one sliced fig on top of each muffin and bake for 14-16 minutes, or until you can stick a toothpick through the center of one of the muffins and remove it cleanly.