Name: Dutch Oven Cornbread with Fig Jam
Yield: 10 Servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter; 1 1/2 cups all-purpose flour; 1 1/2 cups cornmeal; 1/4 cup sugar; 2 teaspoons baking soda; 2 teaspoons kosher salt; 1/2 teaspoon baking powder; 3 large eggs; 1 cup whole milk; 3/4 cup fig jam

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Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.

Recipe notes