Wednesday, February 29, 2012

Cornbread with figs and feta

The November 2011 issue of Food & Wine Magazine had an interesting looking recipe for cornbread that was all decked out with figs, feta cheese, and rosemary.  Plus, it was baked in a skillet.  Although I usually make my cornbread in a cast iron skillet, this recipe called for a pan size that I don't own, so I used an 8x8 glass baking dish instead, and baked it for 25 minutes instead of the 20 called for.  Check it out and decide for yourself how you want to bake it!

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