I don't necessarily think you need to make everything from scratch. Gasp, I know! But I definitely welcome shortcuts when it still tastes good. Also I grew up watching Sandra Lee, so I think some of my cooking education can be attributed to that woman. So, this is my Sandra Lee'd version of fig cornbread.
We had some leftover figs and fig jam from a party and I liked the challenge of trying to re-use these ingredients. Turns out when you see cornbread mix in your pantry, you know exactly what to do with it. Thanks Sandra.
Swirled fig cornbread
- 1 package cornbread mix (I like this one)
- 4 tablespoons fig jam (I like this one)
- 9 dried figs, chopped
- 1 tablespoon all-purpose flour
- Prepare your cornbread mix in a large bowl according to the instructions on the package. Set 3/4 cup of the mixture aside in a smaller bowl.
- Prepare a 9x9 baking pan with parchment and cooking spray. Add the bigger bowl of mix into the pan, spread evenly.
- Stir in the fig jam into the smaller bowl of mix. Scoop this mixture by the spoonful on top on the baking pan, and use a toothpick to swirl the two mixes.
- Combine the chopped dried figs and flour, and evenly sprinkle them around the baking pan.
- Cook the cornbread according to the instructions on the package and dive in.