For the Cornbread:
½ cup Butter
½ bunch fresh Thyme
½ bunch fresh Sage
1 ¼ cup All-purpose Flour
¾ cup Sugar
1 ¼ teaspoon Fine Sea Salt
1 Tablespoon Baking Powder
1 ¼ cup Yellow Cornmeal (fine or medium grind)
1 cup Sour Cream
½ cup Buttermilk
2 Tablespoons SOOC Butter Olive Oil
For Fig Butter:
⅔ cup + 2 Tablespoons Granulated Sugar
12 fresh Black Mission Figs
2 Tablespoons SOOC Fig Balsamic Vinegar
2 ½ sticks softened butter
Salt (if needed)
Place a large cast iron pan in cold oven and preheat to 400℉.
In a small pot, melt the butter over medium heat. Once butter has browned, add in fresh thyme and sage. Stir for 15-20 seconds, then strain butter into a bowl and set aside.
In a medium bowl, add all dry ingredients and whisk together.
In a separate bowl, whisk together the eggs, then whisk in the buttermilk and sour cream, and then slowly whisk in the butter.
Combine all wet and dry ingredients until well incorporated.
Remove pan from the oven, spread a layer of Butter Olive Oil on the pan and add batter, spreading it out evenly. Make sure you spread it out to the walls of the pan as the center will rise while cooking and you won’t have an even bread
Place in 400℉ oven for 20-25 mins.
Once done, remove and let cool for 5 mins and then remove from cast iron and let cool on a rack.
For Fig Butter:
Cut stems and ends off of figs, and process figs in a food processor on high until broken down.
Transfer to bowl and mix in 2 Tablespoons sugar.
Let sit in fridge for at least 45 mins or overnight.
Remove from fridge and transfer to a small/medium sauce pot. Add in ⅔ cup sugar, bring to a simmer, and add in Fig Balsamic Vinegar. Simmer for 15-20 mins or until it has thickened and reached desired consistency (should be a jam-like consistency)
Cool in metal bowl in ice bath.
Once cool, with a kitchen mixer or a whisk, whip together ½ - ⅔ of the fig jam with the butter until it is light and fluffy and the fig jam is fully incorporated. Taste and add more fig jam if needed and add salt as needed